Translations:Malaysian cuisine/74/en

Whether grilled, cured, deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah's seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over Kota Kinabalu and other coastal towns like Sandakan, Tawau, Lahad Datu and Semporna. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. Examples include: poached patties handmade with fresh fish paste; deep-fried fish cakes wrapped in tofu skin sheets; and noodle soups with toppings like sliced fish fillet, fish or prawn balls, and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste.