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- 1 kg pangasius (whole)
- 3 stalks of lemongrass, mashed
- 3 bay leaves
- 5 cm ginger, mashed
- 3 red tomatoes, cut into 4 parts each
- 5 green tomatoes, cut into 4 parts each.
- 2 red chillies, slice into 2 cm length
- 25 gr lemon basils
- 3 tablespoons tamarind juice
- 2 tablespoons sweet soy sauce
- 2 tablespoons palm sugar
- Salt and sugar to taste
- 5 red chillies
- 6 garlics.
- 6 shallots
- 1 tbsp. lime juice
Indonesian Traditional Pangasius Soup
Step out of your comfort zone and try this traditional (and rather tricky) Indonesian recipe.
The Palembang Traditional Pangasius Soup can be found from the traveling cart street vendors to restaurants.
Pangasius processed into a delicious pindang is not easy. If you are not careful, it can smell funny.
- Puree the following 3 spices into a pasta: 5 red chillies, 6 garlics and 6 shallots. Put in a bowl and set aside.
- Scrape the fish and clean it. Then cut it into slides (see picture). Rub the fish with the lime juice. Let it stand for 15 minutes to allow the flavours to be absorbed. Wash the fish and drain.
- Boil 1250 cc water with the spicy pasta, bay leaves and ginger in medium heat.
- Add the fish and another ingredients, add salt and sugar as needed.
- Cook until tender.