Ikan Terubuk Masin (Salted Terubuk Fish)

The busiest section at the Satok weekend market in Kuching, Sarawak is at the fish section, and there is only one fish that everyone is interested in – terubuk.

It’s known mostly for its bones – loads and loads of fine bones criss-crossing – but those in the know patiently pick through because the reward is firm, tender, fatty, sweet flesh. It’s also found in Peninsular Malaysia, but terubuk is synonymous with Sarawak.

The most famous way of preparing terubuk in Sarawak is by salting it. At the Kuching airport, you’ll see travellers with boxes fashioned like a bag, complete with raffia handles, and chances are they are carrying ther precious cargo of salted terubuk fish.

The usual way of salting fishes in Malaysia is by salting them, and then drying them in the sun for days. In Sarawak, they gut and clean the terubuk fish, and then liberally rub it with fine salt. The traders’ instructions was to just wash off the salt, and freeze the fish if we do not cook it within a week. Most people just fry the salted terubuk fish, but some also steam it.

The salted terubuk taste like salt baked fish. It’s not intensely salty like the typical dried salted fish, but a lot gentler. The salt does not overwhelm its sweetness but complements it. The flesh remains moist and tender, and it is quite a treat. Now I understand why the customers at the Satok market buys the salted terubuk so eagerly, and why they place such huge orders.