“Siakap” in Malaysia refers to the barramundi or Asian sea bass, known scientifically as Lates calcarifer. Siakap is a popular fish in Malaysian cuisine and is valued for its firm and flaky white flesh.

Siakap is versatile and can be prepared in various ways, such as grilling, steaming, frying, or being used in soups and curries. The fish’s mild flavor allows it to pair well with different herbs, spices, and sauces, making it a favorite choice for many dishes.

One popular preparation is “Siakap Bakar,” which translates to grilled barramundi. The fish is often marinated with a mixture of herbs and spices before being grilled to perfection. Siakap is also commonly featured in Malaysian seafood dishes and is available in many seafood markets and restaurants throughout the country.