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2013-03-14
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A rather intriguing presentation of the dish, made possible when the chef applies good knife skills to cut the body of fish, few cuts to ensure the fish will 'stand' after being deep fried in hot oil. This is served with salted egg yolk sauce, image that resembles melted butter instead of those usual thick salted egg yolk coating on squids that we see in Chinese eateries.At first I mistaken it as butter sauce, but was later told by the owner that telur asin is used. Something which we are not us
At first I mistaken it as butter sauce, but was later told by the owner that telur asin is used. Something which we are not used to but hey the aroma and not too salty taste complements well with the fresh and firm kerapu fish. The fish bones are fried until brown crunchy so you can enjoy having bone parts as well.
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