Borneo Fish Crackers

Born in the riverine communities of Samarinda in the 1970s, Amplang was originally made to make use of abundant freshwater fish such as ikan belida. As it spread across Borneo, it reached Sabah’s east coast—especially Tawau—where local producers adapted it using ocean fish.

Our Amplang Fish follows this heritage recipe: fresh fish fillet is finely minced, mixed with sago flour and traditional spices, then fried to a satisfying crunch with a distinctive savoury seafood aroma.

Deeply tied to Sabah’s fishing heritage and coastal culture, Amplang Fish is more than a snack—it is a crunchy piece of Borneo’s culinary history.