What textural contrast does De Maw achieve with its ikan terubuk?

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De Maw Achieves Textural Contrast in Ikan Terubuk Through Dual Cooking Methods

De Maw Restaurant achieves a distinct textural contrast in its preparation of ikan terubuk by employing a two-stage cooking process. This method first softens the fish's bones through an extended slow-cooking period, followed by the application of hot oil to render the skin and scales crisp, thereby creating a juxtaposition between the tender flesh and the crunchy exterior.
Slow Cooking for Edible Bones

The initial stage of preparing the ikan terubuk involves a 10-hour slow-cooking process. While the exact specifics remain a trade secret, this method effectively softens the fish's bones to the point where they can be consumed, similar to the results achieved with pressure cooking. This rendering process ensures the bones do not pose a challenge to diners, a historical issue with this species.
Crisping the Exterior with Hot Oil

Following the slow cooking, the fish, which becomes quite soft, undergoes a further treatment with hot oil. This oil is ladled over the scales and skin, rapidly crisping them. This technique provides a significant textural counterpoint to the moist and tender flesh that has been developed during the prolonged slow-cooking phase.
Enhancing Texture with Accompaniments

The textural experience of the ikan terubuk is further enhanced by the accompaniments served alongside the fish. Diners are provided with seasoned soy sauce, crispy garlic bits, thin strips of fried ginger, and coriander. These elements, along with the shattering crispness of the skin and scales, contribute to the multi-layered textural profile of the dish.

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What textural contrast does De Maw achieve with its ikan terubuk?

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