Recipes for the preparation of delicious dishes from Pangasius

Pangasius has extraordinary taste due to the tenderness of meat and thin fatty layers that make it more juicy. It is distributed mainly in the rivers of Indochina, and chooses for the habitat the bottom of the water arteries. On an industrial scale, its catch is not carried out, because there are a large number of fish farms on which this species is bred.

The main exporter is Vietnam, and it is practically a monopolist in this industry, as it supplies 90% of the fish.

Today we will be happy to tell you how to cook it tasty.

Culinary Classics and Innovation

There are several names for pangasius. In some European countries, it is known as catfish, catfish, and in the CIS countries it is found on counters with the sign of the sole. But you should know that in fact these are two completely different varieties.

Do not be afraid of different color fillets (it can be white, pink, yellow and even almost red), it all depends on the food on which the fish grew and the conditions of its content.

The main feature of pangasius is that it does not require cutting. It is just enough to defrost, and you can start cooking. It is suitable for baking, stewing, cooking in roast, cutlets, snacks and soups.

Doctors recommend that this variety of fish be included in the diet for those who have problems with the digestive and cardiovascular systems, as well as the musculoskeletal system. All thanks to the high content of nutrients such as vitamins A, C, E and amino acids.

Now it's time to share some recipes with you.

In a bread-almond crust

The special breading will help to keep all juiciness of a fillet. For the preparation will be needed:

  • fillet - 1 kg;
  • bread - 100 g;
  • almonds - 200 g;
  • milk - ¼ of a century;
  • egg - 1 piece;
  • spice.

Bread and almonds are ground with a blender. Beat the egg with milk. Cut the fish fillets into small pieces, dip them in an egg batter, and then into a mixture of bread and almond chips. Fry in a frying pan until golden, crisp.

Rolls with vegetable filling

If you want something not trivial, then this recipe is for you. Required:

  • fillets - 2 pieces;
  • onions - 1 pc .;
  • carrots - 1 pc .;
  • sweet pepper - 1 pc .;
  • spice.

Marinade:

  • soy sauce - 3 tbsp. l .;
  • lemon juice - 1 tbsp .;
  • mustard - ½ tsp;
  • garlic - 1 clove.

Batter:

  • egg - 2 pieces;
  • flour;
  • salt pepper.

Vegetables finely chop and simmer until tender. Allow to cool. In the meantime, prepare a marinade. For it, you need to mix soy sauce with lemon juice and a small amount of mustard, seasoning all the garlic squeezed through a press.

Cut the fish into strips about 4 cm wide, wrap each in plastic wrap and slightly beat off. After lubricate the marinade, put the stuffing of vegetables, and roll into a roll.

Place on a plate or cutting board with the seam down, and smear the marinade over the top. Fry on both sides, pre-rolling in flour and batter.

Baked with cranberry sauce

Cranberry goes well with fish, giving a special sourness. You will need:

  • pangasius - 500 g;
  • cranberries - 200 g;
  • onions - 1 pc .;
  • garlic - 2 cloves;
  • rosemary;
  • olive oil;
  • spice.

Finely chop the onion and garlic and fry in olive oil. Rinse the berries, divide the rosemary into small twigs and add to the pan to the onions. Add a little water and let it boil for 5 minutes.

Cut the fish into large chunks, put a thick layer on the parchment deco,and put the cranberry sauce on top. Bake in the oven for half an hour.

Soup with Pumpkin

This is a rather unusual, but at the same time inexpensive recipe. To prepare this soup you will need:

  • fish - 300 g;
  • potatoes - 150 g;
  • pumpkin - 200 g;
  • onions - 1 pc .;
  • cream - 100 ml;
  • broth - 0,5 l;
  • spice.

Cook cut into small pieces of fish. Add potatoes and onions to the broth, as well as pre-stewed pumpkin, grated. Cook until ready, not forgetting to put the spices. Beat everything with a blender, pour in the cream and allow to boil for a few more minutes. Serve with greens.

. Pangasius smoked looks fine on the table in the form of slicing, and also used for salad cooking.

It produces very tasty pies, cutlets, fish sticks. And if you want experiments, you can add cinnamon and apples, and bake. Bon Appetit!

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