“Ikan Masin Kembong” in Malaysia refers to salted fish made from the “kembong” fish. Kembong is also known as Indian mackerel or short-bodied mackerel, and it is a common fish found in tropical and subtropical waters.

In the preparation of salted fish, the kembong is typically cleaned, salted, and then dried, a traditional method used for preservation. This process imparts a salty flavor to the fish while extending its shelf life.

Salted kembong fish is a versatile ingredient in Malaysian cuisine. It is often used in various dishes, including fried rice, stir-fries, and fish-based soups. The salted fish adds a savory and distinctive taste, enhancing the overall flavor profile of the dishes it is incorporated into.