Fermented Fish (Ikan Pekasam)Fermented Fish (Ikan Pekasam) is a traditional food that uses the method of preserving fish (fermentation process) along with salt and tamarind pieces.  Fish commonly used are freshwater fish such as Talapia.In Malaysia, the production of Fermented Fish (Ikan Pekasam) is concentrated at the northern end of the Malaysian peninsula in states such as Perlis, Kedah, Perak and the Bornean state of Sarawak. Nowadays, thin beef strips, chicken, mutton and squid are also used to make pekasam in Malaysia instead of fish. Unlike the fish pekasam, these variants are frozen after preparation and can last up to six months. In Malaysia fish pekasam is usually consumed deep-fried or prepared as a side dish that goes well with rice.Freshwater Fish, Toasted  Rice, Tamarind Pieces And Salt