“Ikan Rohu” refers to the Rohu fish, scientifically known as Labeo rohita. It is a freshwater fish species commonly found in rivers and lakes, and it is a popular choice in Malaysian cuisine.

The Rohu fish is characterized by its silver-colored scales and a relatively large size. It has tender and mild-flavored flesh, making it suitable for various cooking methods. In Malaysian culinary traditions, Ikan Rohu is often used in curries, soups, and grilled dishes.

One popular dish featuring Ikan Rohu is “Ikan Patin Masak Tempoyak,” where the fish is cooked with tempoyak, a fermented durian paste, creating a savory and aromatic dish. The versatility of Ikan Rohu allows it to be prepared in different regional styles, showcasing its importance in Malaysian freshwater fish cuisine.