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Asian Style Pangasius Fillet

5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 138 kcal

Ingredients
 

The fish

  • 2 disc Pangasius fillets
  • 2 tablespoon Sesame oil
  • 1 tablespoon Ground cumin
  • Salt to taste

The vegetable pan

  • 600 g Asian raw vegetable mix, frozen without seasoning
  • 3 large Freshly peeled potatoes
  • 2 large Garlic cloves chopped
  • 3 teaspoon Ground cumin
  • 4 Tablespoon of sambal Soy sauce dark
  • 1 teaspoon Sambal Oelek own production
  • 3 tablespoon Sesame oil
  • 2 large Bone broth own production ladles
  • 1 large Chopped onion
  • Salt to taste

Instructions
 

  • Sprinkle the fish fillets with a little salt on one side only. Then spread the cumin and oil over it and let it stand on a baking sheet lined with baking paper until the vegetables are ready. Then in the oven, middle rail, at 200 ° upper u. Fry the bottom heat for approx. 15-20 minutes.
  • For the vegetables, cut the potatoes into bite-sized pieces. Fry in a wok pan with sesame oil and onion and season with a little salt. Sweat the garlic with it.
  • Add the vegetables while still frozen and toss them with them. Mix in the cumin and deglaze with the stock. Now mix in the soy sauce and sambal oelek and let everything simmer for 20 minutes with the lid closed. Finally, taste well again. Can then pull through a little until the fish is ready.
  • Place the fish on the plate, the vegetables on top and then enjoy your meal.
  • Here is an explanation of the type of fish. The pangasius is a freshwater fish from the shark catfish family that inhabits the river systems of the Mekong and Mae Nam Chao Phraya in Thailand, Vietnam, Laos and Cambodia. Just like our native catfish, it has to be seasoned well as these fish are pretty tasteless.

Nutrition

Serving: 100gCalories: 138kcalCarbohydrates: 16.7gProtein: 4gFat: 6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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