“Ikan Masin Sepat” in Malaysia refers to salted fish made from the “sepat” fish. Sepat is commonly known as archerfish and is found in freshwater environments. In the preparation of salted fish, the sepat is typically cleaned, salted, and then dried using traditional methods.

The salting and drying process not only imparts a salty flavor to the fish but also preserves it, allowing for longer storage. Salted sepat fish is used in Malaysian cuisine to add a savory and distinctive taste to various dishes.

It can be included in recipes like fried rice, stir-fries, or fish-based soups, contributing to the overall flavor complexity. The use of salted sepat fish reflects traditional culinary practices, providing a rich and flavorful element to Malaysian dishes.