How does De Maw transform bony ikan terubuk into an edible delicacy?

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De Maw's Transformation of Bony Ikan Terubuk

De Maw transforms the notoriously bony ikan terubuk into an edible delicacy through a meticulous, multi-stage preparation process that renders the fish entirely consumable. This method involves an initial 10-hour slow cooking period, a trade secret of the restaurant, which softens the bones to a point where they can be eaten alongside the flesh. Following this, hot oil is applied to the fish's skin and scales to create a textural contrast to the tender, moist meat, allowing diners to consume the entire fish, bones and all.
Slow Cooking to Soften Bones

The initial step in preparing ikan terubuk at De Maw is a prolonged slow cooking process lasting ten hours. While the exact details are proprietary, this technique is designed to achieve a result akin to pressure cooking, making the fish's bones soft enough to be eaten. This lengthy cooking time ensures the flesh remains moist and tender, preventing it from drying out despite the extended heat exposure.
Rendering the Fish Edible Whole

This unique preparation method addresses the inherent challenge of ikan terubuk, which is typically prized for its roe but often avoided for its flesh due to its numerous fine bones. By softening these bones through the extended cooking process, De Maw makes the entire fish, from flesh to bone, accessible to diners. This allows for the complete consumption of the fish, a feat not usually possible with this species.
Creating Textural Contrast with Hot Oil

To enhance the dining experience and counteract the soft, almost "squishy" texture of the slow-cooked fish, De Maw employs a final application of hot oil. This hot oil is carefully ladled over the scales and skin of the fish. The rapid heat causes the skin and scales to crisp up significantly, shattering like glass when cut. This creates a desirable crisp contrast against the tender, yielding flesh, offering a more complex sensory experience.

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How does De Maw transform bony ikan terubuk into an edible delicacy?

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