What textural contrast does De Maw add to ikan terubuk?

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De Maw Enhances Ikan Terubuk with a Crispy Texture Contrast

De Maw restaurant prepares ikan terubuk by introducing a crisp textural element through the application of hot oil over its scales and skin. This technique is employed after the fish has undergone a lengthy 10-hour slow cooking process designed to soften its bones, creating a contrast between the tender, edible bones and flesh, and the newly crisped exterior.
Crisping the Scales and Skin

The preparation of ikan terubuk at De Maw involves a final step where hot oil is ladled over the fish's scales and skin. This process renders the scales and skin crispy, providing a distinct textural counterpoint to the soft, tender flesh and the nearly disintegrated bones achieved through the slow cooking.
Slow Cooking for Edible Bones

Prior to the addition of the crispy element, the ikan terubuk is subjected to a 10-hour slow cooking regimen. The precise details of this method are a closely guarded secret, but its purpose is to make the fish's bones soft enough to be consumed along with the flesh, a significant departure from the challenges posed by the many fine bones of this species historically.
Contrasting Textures in the Final Dish

The resulting ikan terubuk dish at De Maw offers a complex interplay of textures. Diners experience the yielding tenderness of the flesh and the easily collapsible bones, juxtaposed against the satisfying shatter of the crisped skin and scales. This textural contrast is a key feature of De Maw's specialty preparation of this brackish water fish.

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What textural contrast does De Maw add to ikan terubuk?

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