I was invited to have a fish dinner of the famed ikan terubok from Sarawak. I had it once in Rasa Sayang Restaurant at Jalan Imbi, Kuala Lumpur many years ago. The one we had there came from Myanmar and it weighed over two kilos. The chef at Rasa Saya had it baked till the tiny bones of the fish became soft.
I am not a lover of fish; however, this fish is surprisingly not 'fishy'. The texture of the meat is very fine and the taste milky. The oily fish weighing over a kilo was done by adding spring onions, large slices of ginger and a sprinkling of salt. The fish was then wrapped in aluminium foil and steamed for slightly over an hour.
Apart from the fish, we had a vegetable dish that consisted of long beans, four-angle-beans and sliced brinjal fried with anchovies and chili.