Wednesday, July 4, 2012

Iridescent shark

Iridescent shark or in Latin language called pangasius hipothalmus is a fish consumption from freshwater aquaculture seed. Excellence iridescent shark, savory meat, contain lots of fat, and not many thorns. The price is stable and high enough to make the iridescent shark farming is a promising advantage.

Pindang Patin is one of the typical food-based Palembang  Iridescent shark stewed meat with spicy seasonings and pineapple slices are usually added to give a fresh taste. Delicious eaten warm with white rice it was tasty, spicy and fresh.


    500 grams of Iridescent shark
    500 ml of water

    6 red onions
    4 cloves garlic
    4 large red chilies
    4 cm ginger, thinly sliced
    2 cm turmeric, thinly sliced
    3 cm ginger, thinly sliced
    2 stalks lemongrass, crushed
    10 pieces of cayenne pepper, left whole
    3 green tomatoes, cut four
    1 eye tamarind
    2 bay leaves
    1 tablespoon soy sauce
    1 ½ tsp salt
    1 teaspoon brown sugar, sliced

How to make

Wash Iridescent shark, then cut into 5 parts. Set aside.

Water boiled with ground spices, turmeric, ginger, and lemongrass to a boil.

Enter the Iridescent shark and other seasonings, and cook over low heat until the fish is cooked and the flavors mingle. Remove and serve with warm rice.

By : Nurvia Nathasya 2BA

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