terubox satok!!

I had my first terubuk fish from a Ramadhan bazaar – grilled till charred, and accompanied with sambal. It’s also really good in asam curry because of its high fat content. In Kuching, I have had it steamed and deep-fried. But 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.