Pangasius dishes are always juicy and not too high in calories. This river fish can be used to prepare tender casseroles, delicious soups and beautiful main courses. And as a side dish for pangasius, rice is most suitable.
It is necessary
-
- For the first recipe:
- pangasius fillet;
- spice;
- salt;
- pepper;
- vegetable oil;
- onion;
- carrot;
- bell pepper;
- pickled tomatoes;
- sour cream.
- For the second recipe:
- pangasius fillet;
- sea salt;
- pepper;
- lemon juice;
- eggs;
- dark beer;
- flour;
- vegetable oil.
- For the third recipe:
- pangasius fillet;
- salt;
- black peppercorns;
- bay leaves;
- onion;
- carrot;
- potatoes;
- vegetable oil;
- paprika;
- greens.
Instructions
Step 1
To make a casserole, take 3 pangasius fillets and cut them into small pieces, sprinkle with your favorite spices, season with salt and pepper. Grease a baking dish with vegetable oil and transfer the fish to it. Preheat a skillet and add 4 tablespoons of vegetable oil to the bottom. Cut one large onion into rings and fry in a pan for 2 minutes. Chop one bell pepper into thin strips and grate one carrot. Add to the onion and sauté for another 5 minutes over medium heat. Take 2 pickled tomatoes and skin them, cut into cubes and add to the rest of the vegetables. Sprinkle all the ingredients with spices, salt to taste and simmer for 5 minutes. A minute before cooking, put 3 tablespoons of sour cream in a pan, stir and remove from heat. Pour the cooked mixture over the fish pieces and place in the oven. Bake at 200 degrees Celsius for 30 minutes.
Step 2
Grill the pangasius in beer batter. To do this, take 700 grams of fish fillets, cut into portions, rub with a mixture of sea salt and pepper, then put them in a bowl of lemon juice for half an hour. In a separate bowl, beat 3 chicken eggs and 100 grams of any dark beer, add a little salt. Pour 200 grams of flour on a flat plate. Preheat a frying pan and pour 100 grams of vegetable oil into it. Dip each piece of pangasius first in an egg-beer mixture, and then in flour and place in a skillet. Fry the fish over high heat until a beautiful golden crust appears.
Step 3
Make a light soup with pangasius. Pour 3 liters of water into a saucepan and put on fire. Cut 500 grams of fish fillets into small pieces and dip in boiling water. Add salt, a few black peppercorns and 2 bay leaves. As soon as the water boils again, skim off the froth and reduce heat to low. Cook for 15 minutes. At this time, chop one head of onion, grate one carrot and salve the vegetables in vegetable oil. Then peel 4 potato tubers, cut into slices and place in a saucepan. After 5 minutes, add the carrots and onions, season the soup with paprika and cook for another 7 minutes. Garnish with herbs before serving.
