Tongkol, in the context of Malaysian cuisine, typically refers to the skipjack tuna. It is a species of tuna commonly found in the waters around Malaysia. The term “tongkol” is used to describe this fish, and it is a popular choice for various culinary preparations in the country.

Skipjack tuna, or tongkol, is known for its firm and flavorful flesh. It is often utilized in Malaysian dishes such as curries, sambal (chili paste), and grilled preparations. The fish is valued for its versatility and ability to absorb the flavors of the spices and seasonings used in different recipes.

Tongkol dishes are commonly enjoyed with rice, and the fish is appreciated for its contribution to the diverse and delicious seafood offerings in Malaysian cuisine. The preparation methods can vary, but tongkol is generally favored for its taste and texture in both traditional and contemporary Malaysian cooking.