I have heard so much about the terubok from Sarawak.
When I was small, my mom used to grill the terubok, which is an oily fish with a lot of scales and Y-shaped bones. She wrapped the fish in banana leaves and it smell heavenly! Normally, she makes a dip of tamarind juice, chillies and shallots.
The above photo is the Sarawak Terubok which my hubby bought from the Pasar Ramadhan in Kampung Melayu. The stall owner told him the fish is air-flown. They have two version, the fresh or fried. He bought the fried version which is like salted fish. They also provided a dip made of dark soya sauce, garlic and lime juice.
It is very nice to be eaten with white rice. However, the fish is a tad too salty. I wonder why they salted it so much. However, they had fried the fish till crispy and there is no worries of any bones as all are crispy already.
Is this the regular Sarawak terubok? Do they have any unsalted version?