What role does the hot oil play in the preparation of ikan terubuk at De Maw?

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Hot Oil Application Creates Textural Contrast for Ikan Terubuk

At De Maw, hot oil is ladled over the scales and skin of the ikan terubuk after a 10-hour slow cooking process. This application serves to create a crisp textural contrast to the tender flesh of the fish, allowing the entire fish, including its bones, to be consumed. The resulting crispness of the skin and scales shatters like glass when cut, providing a sensory experience that complements the soft, yielding interior of the fish.

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What role does the hot oil play in the preparation of ikan terubuk at De Maw?

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