If you are looking for fish that is tasty, low in fat and calories and high in protein, which can be prepared in several ways, then this is the striped pangasius, it is also the “rainbow shark”! It is a species of catfish characteristic of the Mekong River in Southeast Asia. Like the American channel som, it is well suited for culinary affairs and is widely grown both in the domestic and export markets. And recipes for pangasius do not have a high level of cooking complexity, which is why our home cooks loved it so much. Moreover, fish (mainly frozen fillet) can be purchased today at any large supermarket.
What do you need to know?
Pangasius fish recipes and methods for its preparation mainly come down to baking in the oven, frying. When purchasing this product, special attention should be paid to its appearance and freshness. Mostly fillet pieces are whitish or light pinkish. If you met it in a yellowish or reddish color, you should not purchase it, as, perhaps, the pulp is of poor quality.
Reviews
By the way, the reviews of many housewives and home cooks eloquently testify: you can cook many different dishes from this fish - cutlets and fish soup, baked and fried filet with sauces, with side dishes from vegetables, and so on and so forth. And also some culinary experts call pangasius a "lazy" fish. Of course, there are no bones in it, and cleaning from scales and skin is also not required. And judging by the reviews, the most popular among the people is baking in the oven.
How to cook pangasius fillet: a basic recipe
Basically, the flesh of this fish is sold frozen. So after, in fact, shopping in the recipe for pangasius, the first step is to defrost the product. Do everything according to the rules: everything should go in a natural way. Well, you remember: no hot water or even a microwave. We advise you to simply place the fish in a deep container of a suitable volume and leave it on the kitchen table. Everything will happen by itself after a while. Then rinse the pulp under cold running water and wipe with dry clean paper towels. Pangasius is ready for the recipe. You can begin further actions.
Step by step
According to this recipe, pangasius fillets are easy to cook. We suggest that you follow the instructions step by step.
- Lay out the pieces of pulp (take one and a half kilograms for a family of 3 people) on a baking sheet with preliminarily covered cooking parchment, evenly distributing them.
- Pour the fillet with a few drops of lemon juice and lightly season with salt and pepper (use a freshly ground mixture). Pour fillet over vegetable oil a little.
- Preheat the oven to 180-200 degrees Celsius and push the baking sheet with the fillet onto the middle rack.
- Bake at the indicated temperatures for 10 minutes (or until tender: until the flesh becomes firm and begins to transform from translucent to opaque in the middle of its thickest part).
- Now the recipe for pangasius in the oven can be considered fully implemented. Serve the finished fillet with hot, portioned plates, with a choice of side dishes. As they may be suitable mashed potatoes, vegetable mix, boiled rice.
Tip
A mix of chopped fresh herbs, pre-washed and chopped, such as dill or parsley, gives a nice addition to this fish. The striped pangasius has a soft, natural aroma and can be lightly seasoned with spices (seasonings for fish - standard or those that you use by default). However, it should be remembered that strong aromas will suppress the original delicate taste and can only harm this simple dish.
Recipe for pangasius in the oven in foil
For cooking, we need the following ingredients: pangasius fillet - 1.5 kilos, olive oil, lemon juice, salt with spices, fresh herbs (oregano, parsley, thyme or others).
- Preheat the oven to 200 degrees Celsius.
- Rinse the fillet under cool tap water and wipe it with paper kitchen towels.
- Cover the inside of the baking sheet (baking sheet) with a piece of cooking aluminum foil. Place a few slices of lemon and sprigs of fresh herbs, such as thyme, parsley or oregano, on the foil in the center of the baking sheet.
- Make three diagonal cuts a few centimeters wide on each outer side of the fillet, using a sharp knife. This action helps to distribute heat so that the fish cooks evenly.
- Sprinkle pepper and salt on the outside of the pangasius, then sprinkle the fillet with olive oil. Place the fish pulp on a sheet of foil on top of lemon slices and herbs.
- Wipe the inside of the fish with salt and olive oil. Place extra lemon slices and fresh herbs with bay leaf on filet. If you are a garlic lover, you can include a couple of chopped cloves together with herbs and spices.
- Bend the edges of the aluminum foil to create an impromptu baking dish (boat or envelope) around the fish, holding the juices that are created during the preparation of the pangasius.
- Place the pan in a preheated oven and bake until the fish is ready (usually up to 20 minutes).
- Remove the baking sheet from the oven and transfer the fish from the foil to a large dish before serving. Serve with side dishes of vegetables, mashed potatoes, rice.
Tip
To make pangasius fish using this recipe, try pouring a small cup of dry white wine into a foil pan before placing it in the oven. From this exposure, the taste of the final product will become refined. And certainly will please even the most fastidious gourmet.
In the pan
A pangasius recipe in a pan is one of the easiest options. How to cook this catfish? Ingredients: 3-4 pangasius fillets, several tomatoes, 1 bell pepper (sliced), 4-5 slices of lemon, a jar of olives, spices to your taste: basil, black pepper, rosemary, coriander, vegetable oil, juice of half a lemon.
Simple cooking!
This recipe for pangasius is not difficult. Melt some butter in a skillet and place all the vegetables. Stew them a couple of minutes. Then place the fillet in a pan and sprinkle with spices, pour lemon juice on top. Cover the fish with stewed vegetables and lemon wedges. Cook on one side for 5 minutes and then another 5 minutes on the other side.
And you can batter
The recipe for pangasius in batter is completely uncomplicated. Pieces of fish fillet must be dipped in batter (it can be made from raw eggs and flour with spices) and put in a frying pan in boiling deep-frying. When you are browned on all sides - you're done! Take out on a napkin (so that the stack is excess fat) and serve. Bon appetit to all!