Pangasius Pan

(13 votes)
Total Time Icon
Total time: 1 hour 50 min
Preparation Time Icon
Prep time: 40 min
Cooking Time Icon
Cook time: 10 min
Rest Time Icon
Rest time: 1 hour
Yield Icon
Enough for 6 people

🍓 Ingredients

2 Garlic cloves pressed or chopped
8 slices Fish fillets (pangasius fillet) or pike-perch fillet
2 small Onions
1 bunch Dill
1 bunch Spring onion
4 Tomatoes
2 cups Cream or milk
1 Vegetable stock cube
1/2 liter Fish stock or vegetable stock
possibly Dried lemongrass
  Olive oil
  Sauce binder (roux)
  Salt and pepper

🍽 Instructions

Cut the fish fillet into large cubes, season with salt and pepper.

Finely dice the onions, add the garlic. Cut the spring onions into thin rings, here also use the green of the spring onions. Chop the dill, dice the tomatoes.

Add everything to the fish, mix with olive oil. Possibly add some lemongrass. Leave to marinate for approx. 2 – 3 hours (or overnight).

Brown in a pan and deglaze with fish stock or vegetable stock. Extend with 2 cups of cream or milk – if you want it to be low-fat. Add the vegetable stock cube and let everything simmer gently for about 10 minutes. Thicken with roux. Serve with green ribbon noodles, rice or boiled potatoes.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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