Fish is considered a half-fast dish. Only in the days of especially strict fasting it is not allowed to eat, for example, during Holy Week.
It is known that fish appeared on the table of Russian people much earlier than meat. Our ancestors, who settled on the banks of the rivers, used mainly freshwater fish, which was eaten fresh, salted, dried, dried, smoked. Snack dishes were salted fish and fish jellies. Fish was cooked from fish, fried in oil in pans, boiled and stewed (steam fish cooked with a small amount of water), baked, cooked pies, complicated dishes with fish and porridge, noodles and vegetables.
Nowadays, on the table you can often find pangasius. The dense white meat of this fish conquers with its tenderness and rich taste.
Before cooking pangasius, you should prepare this product.
The specific methods of fish processing include the so-called “three P system”, which means that fish must be cleaned, acidified, and salted. The first and third are understandable, but the fish is acidified mainly with dry wine or lemon juice.
A typical recipe for cooking pangasius is no different from classic recipes for fish dishes. The simplest thing is, of course, frying. To do this, take the fillet and acidify it. Before you cook the pangasius, cut the loin into small pieces and roll first in flour, then in beaten eggs, to which you can add a little pepper and basil, and at the last stage - dip in breadcrumbs and send to a heated frying pan with vegetable oil. Fry for a short time, for a couple of minutes on both sides. The fish meat is tender and cooks quite quickly.
You can also bake fish. To do this, grate two medium carrots on a fine grater, chop the two medium onions, cut four slices of lemon and take four small pangasius fillets. Preheat the oven. Put each piece of fish on the foil, sprinkle with pepper, marjoram, sprinkle with grated carrots and onions. Before you cook the pangasius in the oven, do not forget to acidify it by placing a slice of lemon on top. Wrap the prepared dish in this way and send to bake. In half an hour it will be possible to get it. The pleasant aroma of the cooked pangasius informs about this.
Before you cook pangasius, you need to decide whether the fish will be served as a main dish with or without a side dish or as an appetizer. In the first case, you need to use a larger cut or whole filet. White rice is most suitable for a side dish. He well emphasizes not only the taste of pangasius, but also its excellent white color. In the second case, a larger number of vegetables should be used, so that they serve as a side dish. You can serve various sauces to the cooked pangasius, for example, green herbal with the mandatory use of the same marjoram. A good addition will be green salads with a lot of greens, for example, parsley, dill, lettuce, cucumber. It is better to fill such additives with special dip, for example, based on vinegar, or with olive oil. White dry or semi-dry wine will also come in handy.
Everything is quite simple, as you see, and now you know how to cook pangasius. Other fish species can be cooked in the same way, but only white ones.
In addition, fish is a valuable source of unsaturated omega-3 fatty acids, which are necessary for the full functioning of our brain, as well as a large amount of phosphorus and other minerals. Being a semi-post product, fish, including, of course, pangasius, as described above, is acceptable for the daily diet of even the most zealous dietary adherents.