5 Recipes with Pangasius Fish.

Pangasius fish, also known as Basa or Swai, has gained popularity in recent years due to its mild flavor and versatility in various cuisines. While ceviche, soups, and coconut rice are common dishes featuring this fish, let’s delve into five unique recipes that showcase the diverse culinary possibilities of Pangasius. From tangy marinades to crispy coatings, these recipes offer a delightful culinary journey that will tantalize your taste buds.

1. Crispy Pangasius Fish Tacos with Mango Salsa.🐟

Originating from the vibrant culinary landscape of Mexico, this dish combines the crispiness of fried Pangasius fish with the freshness of mango salsa, creating a harmonious balance of flavors. Renowned chef Rick Bayless, known for his expertise in Mexican cuisine, has put his twist on this classic dish, elevating it to new heights with his innovative approach to flavor and texture.

Ingredients:

• • 500g Pangasius fish fillets, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Vegetable oil for frying

Mango Salsa:

• • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Preparation:

1. 1. In a shallow dish, combine flour, chili powder, cumin, salt, and pepper.
   2. Dip Pangasius strips into the flour mixture, then into the beaten eggs, and finally coat with breadcrumbs.
   3. Heat vegetable oil in a pan over medium heat. Fry the coated fish strips until golden brown and crispy, about 3-4 minutes per side.
   4. In a separate bowl, mix diced mango, red onion, cilantro, lime juice, salt, and pepper to make the salsa.
   5. Serve crispy Pangasius fish strips in warm tortillas topped with mango salsa.

2. Pangasius Fish Curry with Coconut Milk.🐟

Hailing from the aromatic kitchens of Thailand, this Pangasius fish curry is a testament to the rich culinary heritage of the region. Chef David Thompson, a master of Thai cuisine, has skillfully crafted this dish, infusing it with the authentic flavors of red curry paste, coconut milk, and fragrant herbs. Each bite transports you to the bustling streets of Bangkok, where the tantalizing aroma of curry fills the air.

Ingredients:

• • 600g Pangasius fish fillets, cubed
  • 2 tablespoons red curry paste
  • 1 can (400ml) coconut milk
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Fresh basil leaves for garnish

Preparation:

1. 1. In a large pan, heat coconut milk over medium heat. Stir in red curry paste and cook for 2-3 minutes.
   2. Add sliced bell pepper and onion to the pan and cook until softened.
   3. Gently add Pangasius fish cubes to the curry sauce and simmer until cooked through, about 5-6 minutes.
   4. Season with fish sauce and brown sugar, adjusting to taste.
   5. Serve Pangasius fish curry hot, garnished with fresh basil leaves, and accompanied by steamed rice.

Exploring Trawl Fishing Sustainability.

In our culinary journey exploring diverse seafood recipes, it’s essential to also consider the sustainability of fishing practices. Trawl fishing, a method commonly used to catch Pangasius fish and other species, raises concerns about its impact on marine ecosystems. By delving into the concept of trawl fishing sustainability, we can better understand the importance of responsible fishing practices in preserving our oceans for future generations.

3. Pangasius Fish Piccata.🐟

Originating from the romantic shores of Italy, Pangasius fish piccata is a delightful fusion of Mediterranean flavors and delicate fish fillets. Chef Lidia Bastianich, a prominent figure in Italian cuisine, has perfected this dish, showcasing the simplicity and elegance of Italian cooking. With its tangy lemon-caper sauce and golden-brown crust, this dish is sure to impress even the most discerning palates.

Ingredients:

• • 4 Pangasius fish fillets
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup white wine
  • Juice of 1 lemon
  • 2 tablespoons capers, drained
  • Fresh parsley for garnish

Preparation:

1. 1. Season Pangasius fish fillets with salt and pepper, then dredge in flour, shaking off excess.
   2. Heat olive oil and butter in a large skillet over medium-high heat. Add fish fillets and cook until golden brown on both sides, about 3-4 minutes per side. Remove from pan and set aside.
   3. Deglaze the skillet with white wine, scraping up any browned bits. Stir in lemon juice and capers, simmering for 2-3 minutes.
   4. Return Pangasius fish fillets to the skillet, spooning the sauce over them. Cook for an additional minute to heat through.
   5. Serve Pangasius fish piccata hot, garnished with fresh parsley, and accompanied by roasted vegetables or pasta.

4. Grilled Pangasius Fish Skewers with Chimichurri Sauce.🐟

Inspired by the fiery grills of Argentina, these Pangasius fish skewers offer a mouthwatering combination of smoky flavors and zesty chimichurri sauce. Chef Francis Mallmann, known for his mastery of open-fire cooking, has brought his signature flair to this dish, infusing it with the rustic charm of South American cuisine. Each bite is a celebration of bold flavors and culinary craftsmanship.

Ingredients:

• 600g Pangasius fish fillets, cubed
• Salt and pepper to taste
• Wooden skewers, soaked in water
• Chimichurri Sauce:
• 1 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Preparation:

1. 1. Season Pangasius fish cubes with salt and pepper, then thread onto soaked wooden skewers.
   2. Preheat grill to medium-high heat. Grill fish skewers for 3-4 minutes per side, or until cooked through and charred.
   3. Meanwhile, prepare chimichurri sauce by mixing parsley, cilantro, garlic, olive oil, red wine vinegar, salt, and pepper in a bowl.
   4. Serve grilled Pangasius fish skewers hot, drizzled with chimichurri sauce on the side for dipping.

5. Pangasius Fish Stir-Fry with Ginger and Vegetables.🐟

With roots in the bustling kitchens of China, this Pangasius fish stir-fry is a celebration of wok-tossed goodness and vibrant flavors. Chef Martin Yan, a legend in Chinese cuisine, has skillfully blended the freshness of Pangasius fish with the aromatic spices of ginger and garlic, creating a dish that is both comforting and invigorating. Perfectly balanced and full of umami goodness, this stir-fry is a testament to the timeless appeal of Chinese cooking.

Ingredients:

• • 500g Pangasius fish fillets, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • Assorted vegetables (such as bell peppers, broccoli, and snow peas), sliced
  • Cooked rice for serving

Preparation:

1. 1. In a bowl, mix soy sauce, oyster sauce, and cornstarch. Add Pangasius fish slices and toss to coat. Let marinate for 15 minutes.
   2. Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and ginger, stirring for 30 seconds.
   3. Add marinated Pangasius fish slices to the wok, spreading them out in a single layer. Cook for 2-3 minutes until lightly browned.
   4. Add assorted vegetables to the wok and stir-fry for an additional 3-4 minutes until crisp-tender.
   5. Serve Pangasius fish stir-fry hot over cooked rice.

5 Papardón Fish Recipes.

Embark on a culinary journey with Papardón fish, a versatile and flavorful ingredient that lends itself to a variety of delicious dishes. From tangy ceviche to crispy fish tacos, explore five unique recipes that showcase the culinary potential of Papardón fish.