Butterfly Cut White Fish

You won’t believe where this fish comes from. It’s a freshwater fish hails from Lake Toba and it tastes nothing like sutchi or pangasius.

It’s really simple to prepare. Just season with salt and black pepper, fry on both sides and drizzle a bit of lime juice over it. Tastes superb but costs quite a bit more than glamorised Mekong catfish.

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