When it comes to cooking, I usually either have the urge to try out different recipes that I’ve seen somewhere or I just buy the ingredients and then try to figure out how to combine them. Usually in both cases I like the result (yes, I am not modest on this:)), but yesterday it was one of those times when you also discover how much you like the new ingredient that you have never tried before.
So, there I was, in a local shop, in a rush hour, just after our 3 day working week and before the days when all the shops might be closed, looking at the fish stand and pangasius somehow caught my attention. Funny name, I thought, and chose to try it. As it turns out, pangasius (or basa fish) is a white freshwater fish, with a similar texture to sole, originally coming from Asia.
And here is the way how I made dinner out of this funny named fish (and other ingredients).
Ingredients used (for 2 persons)
- 2 pangasius fillets
- oil +spices for marinating. (I used: salt, pepper, mustard powder, paprika, balsamico, paprika and, oh, yes – spaghetti spices)
- flour, bread-crumbs plus spices for coating. (I used marjolaine, sage, lemon-pepper and sweet paprika)
- lactose free butter for frying
- a quarter of a lime to serve
- 2 carrots, peeled and cut into thin slices
- 0.5 cm ginger root, peeled and grated
- 2 zucchinis, cut into thin slices
- 2 tomatoes cut in pieces
- a bit of olive oil for frying
- spices that you would feel like to adding to veggies. (I used sweet paprika, salad spice mix, salt, pepper, pinch of sugar, a bit of sesame seeds, some Worcestershire sauce).
Now that we are done with ingredients, that look a lot only because of the use of various spices :), how to proceed about this?
- make the marinade first. pour it over the fish and let it marinated in the fridge for at least 15 minutes (I left mine for about 30 minutes)
- while the fish is marinating, you can start cutting all your veggie ingredients
- when that’s done, heat up the oil in a pan and on a low fire start cooking carrots and ginger. when they are becoming ready (carrots get softer), add some sugar, balsamico and sesame seeds.
- after 3-4 minutes, add zucchini and tomatoes to the pan and let them simmer there, stirring from time to time. here is the moment, when you add the spices as well. Don’t add too much in the beginning, but taste the veggies and see if they need anything else. Less is more, so to say
- so, the veggies are cooking there. you take out the pangassius, in a separate bowl mix the flour and spices, heat up another pan and put a bit of butter in it, let it melt.
- meanwhile take the fish and coat it with the flour/spice mixture and put it on the pan to fry. the fire should not be too big. it took me approximately 3-4 minutes on 1 side for the fish to be ready.
- when you turn the fish, add the remaining marinade on the top.
- serve your fish and veggies together, adding a quarter of a lime on the place.
Enjoy your pangasius!!
p.s. If my recipe didn’t convince you, here are some other fish recipes 🙂