-or- register
Special Edition:
Christmas
Nasi Lemak
Deepavali
Burger
Chinese New Year
 
Gula Melaka Mini Cakes Gula melaka gives a deep flavour to these gorgeous spongy cakes... Mmm... yummy... »
 
Pandan Butter Cake Give a normal butter cake a run for its money with pandan as it's secret ingredient »
 
Southern Buttermilk Biscuits The softest, fluffiest buns you'll ever pull out from the oven Slather it with butter! »
 
Apple and Cranberry Pie A gorgeous pie that's tart and sweet, a total winner Cut me a slice today »
image
 
Perfect Pumpkin Pie We just love putting sweet filling into crust... Oh yeah! »
Entry id: 979

Ikan Terubuk Bakar

image

by The Charlie, on Thu, December 16, 2010
Malay


I have said this before, and I will say it again: there are few things in life greater than simply grilled fish. The flesh is sweet, though riddled with tiny pin bones. Utterly divine eaten on its own, or with sambal bawang, air asam or sambal kicap.


"Utterly divine just eaten on its own..."




Ingredients

1 whole ikan terubuk, gutted, cleaned, but do not scale!
Oil
Salt

Sambal Bawang:
2 large red chillies
6 bird’s eye chillies, more if you want it hotter
1 inch piece of belacan
2 small shallots
2 limes (limau kasturi)


Serves...
4
 

Get grilled ikan terubuk right and the skin crisps up into a chewy, sticky-sweet delight, almost like fish candy.

Terubuk is notorious for being riddled with little bones. To overcome this, get someone to hold one end of the fish while you hold the other. Tug gently – this aligns the bones so it is easier to pick out later. Do this before oiling and salting the fish.



Method

Rub oil all over the fish. Sprinkle salt evenly on both sides of the fish.

Place the fish gently into a dry medium-hot wok. Cover with foil and let it fry gently for about 10 minutes.

After 10 minutes, remove the foil and turn the fish over. Be careful not to let the skin stick to the wok; if it is, scrape gently so it comes off in one piece.

Cover the fish again and let fry for another 10 minutes.

The fish is cooked when a metal skewer inserted into the flesh behind its head (the thickest part) comes out warm. If it is hot, it is overcooked. If it is cold, fry a little longer in 1 minute increments.

Pound the chillies, belacan and shallots together until fine. Squeeze the juice from the limes into it and mix well.










You must be logged in to post comments



Foodster's Verdict

Ikan Terubuk Bakar

Difficulty
Preparation
5 minutes
Cooking
15 minutes
Total
20 minutes


 

How-To Cut A Pineapple

How-To Cut A Pineapple

02:33

Cutting a pineapple is so simple. Alex shows you how to do it.


How-To Get Rid Of Oil Stains

How-To Get Rid Of Oil Stains

00:47

Learn the easy way to get rid of oil stains...


How-To Get Rid of Pesky Roaches

How-To Get Rid of Pesky Roaches

00:23

Get rid of pesky roaches naturally.


How-To Make Teh Tarik

How-To Make Teh Tarik

00:35

Learn how to make your teh tarik frothy.


How-To Combat Heatiness

How-To Combat Heatiness

00:44

Learn how to combat post-durian heatiness from Alia.


Twitter Updates

Friday baklava... Using up some filo in the office http://t.co/DUyYd8dIV3
05-17 2:18
@DavidLloydB @TourismMalaysia google for cumi dan ciki. Great blog on food and travel. Anythin specific?
05-15 5:02
Something super quick and easy for lunch! http://t.co/48L8WRBSK8 http://t.co/nh1pidY2dX
05-15 10:46
Check out our favourite 5 Maggi Goreng and beyond in Subang and Shah Alam... the perfect midnight snackeroo...... http://t.co/LKoLxFoeUa
05-14 8:38
@klsocialdiva nice :-) !
05-07 3:34
After #ge13 last Sunday, what was the first meal you had?
05-07 11:44
Yahabibi! There's an Egyptian in our kitchen... http://t.co/2exSL9z31V
04-29 2:17
Follow us @FriedChillies



Latest Comments

Thanks for your recommendation. what's good at the German deli?
By Adly on 2013 Apr 24
From the entry 'myBurgerLab'.
i think friedchillies need to post about German Deli Imbiss at Petronas Ampang Jaya, behind of Ampang Puteri Hospital.
By Muhammad Haziq Mohd Hajaraih on 2013 Apr 23
From the entry 'myBurgerLab'.
Looks not bad. Too bad they are in Kepong. Could open a few more branches.
By kons on 2013 Mar 23
From the entry 'Happy City Steamboat'.
Putting yam into fish head noodle. Hmm. Never had that before. The best I have is in Sri Permaisuri flats there.
By kons on 2013 Mar 23
From the entry 'Fish Head Noodles at Soon Soon'.
I remember those days. Used to be under a big tree. I still preferred the big tree location rather than the sterile food court tho.
By Adly on 2013 Jan 10
From the entry 'Nasi Lemak Tanglin'.
an uncle now, use to go to the old shack for NL after visiting the doctor.
By hotspice on 2013 Jan 08
From the entry 'Nasi Lemak Tanglin'.
Hope you like the laksa. It's just below the big tree. You can't miss it from the road.
By Adly on 2012 Dec 25
From the entry 'Laksa Jitra Mai'.
oops. missed it earlier on..haha..saw it on the right panel
By Chang Seok Ping on 2012 Dec 21
From the entry 'Laksa Jitra Mai'.
may i know the exact location of the stall? thanks
By Chang Seok Ping on 2012 Dec 21
From the entry 'Laksa Jitra Mai'.
Good luck! Best bet is to come after 10pm. He does open and close as he pleases.
By Adly on 2012 Nov 16
From the entry 'The Master Burger at Brother John Burger, Uptown'.