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Ikan Terubuk Bakar
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)
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.
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.
Foodster's Verdict
Ikan Terubuk Bakar
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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