In addition to Sepat, another beloved culinary specialty of Sumbawa is Singang. This dish is similar to the yellow fish soup found in several regions across Indonesia, yet it stands apart through its distinctive spices and uniquely Sumbawan flavor.

Singang adalah olahan masakan ikan baik ikan laut atau ikan air tawar. Bumbunya terdiri dari kunyit, kemiri, tomat, cabai merah, cabai muda, bawang merah, garam, bawang putih, sereh, ruku atau kemangi, asam, gula pasir sebagai pengganti MSG, dan buah pala untuk menguatkan cita rasa. Kuliner ini sangat cocok disajikan di siang hari sembari menikmati keindahan panorama alam Sumbawa. Puncak kenikmatan kuliner Sumbawa berada di Sepat dan Singang. Belum ke Sumbawa kalau belum makan sepat dan singang.

Singang is a fish-based dish prepared using either saltwater or freshwater fish. The spice blend includes turmeric, candlenut, tomatoes, red chilies, green chilies, shallots, garlic, lemongrass, ruku or basil leaves, tamarind, salt, palm or granulated sugar as a natural alternative to MSG, and nutmeg to deepen the flavor. The result is a fragrant, comforting dish that highlights the richness of Sumbawa’s culinary traditions.

This dish is especially enjoyable when served at midday, accompanied by the breathtaking natural scenery of Sumbawa. The peak of Sumbawan culinary pleasure is found in Sepat and Singang. A visit to Sumbawa is simply incomplete without tasting both dishes.