“Ikan Parang Potong” in Malaysia refers to Spanish mackerel that has been sliced or cut into pieces. The term “potong” translates to “cut” in Malay. Spanish mackerel, known locally as “Ikan Parang,” is a popular fish in Malaysian cuisine, prized for its firm texture and flavorful flesh.

The practice of cutting the fish into pieces, whether fillets or sections, is common in various culinary preparations. This preparation allows for easier cooking and serving, making it convenient for different recipes such as grilling, frying, or using in curries and soups.

“Ikan Parang Potong” can be featured in a variety of dishes, showcasing the versatility of Spanish mackerel in Malaysian cooking. The sliced pieces may be used in traditional recipes like “Asam Pedas Ikan Parang” (spicy tamarind fish stew) or other local favorites