1. Steamed pangasius with garlic
Ingredients: 1 pangasius;Garlic;Ginger;Green onions;Edible oil;Light soy sauce;Cooking wine;Salt;Oyster sauce;Ground white pepper.
Production Steps:1Rinse the pangasius, remove the scales and gills and dry with a paper towel. Draw a few knives on both sides of the fish body to help absorb the flavor.
2.Prepare the garlic and ginger and finely chop them. Cut the green onion into chopped green onions and set aside.
3.Mix minced garlic and ginger, add a pinch of salt and cooking oil and mix well to make garlic sauce for later use.
4.Spread a layer of garlic sauce on the surface of the pangasius.
5.Prepare the steamer and bring water to a boil.
6.Put the steamed pangasius in garlic sauce into the steamer and steam over medium heat for about 8-10 minutes (time depends on the size of the fish).
7.Heat the pan with cold oil, add chopped green onion and minced ginger and stir-fry until fragrant, add a little light soy sauce, cooking wine, oyster sauce and white pepper to make a sauce for later use.
8.Remove the steamed pangasius and drizzle with the sauce prepared in step 7.
Tips: 1) Choose fresh fish: Choose fresh pangasius with bright eyes, shiny scales, good elasticity and no peculiar smell.
2) Cutting Technique: A few cuts on the fish are good for flavor, but don't cut it off to avoid over-drying the fish when steaming.
3) Steaming time: The meat of pangasius is tender and smooth, and the steaming time should not be too long, so as not to affect the taste of overcooking.
4) Season evenly: Spread the garlic sauce evenly over the fish to ensure that the flavor penetrates evenly.
5) Sauce blending: The sauce blending can be adjusted according to personal taste, but don't put it too salty or too sweet to maintain the original flavor of the fish.
2. Pan-fried pangasius
Ingredients: 1 pangasius;Salt;Ground black pepper;Edible oil;Lime or lemon slices (optional, for pairing).
Production Steps:1The first step is to steam pangasius with garlic.
2.Sprinkle a small amount of salt and black pepper evenly on both sides of the fish and gently massage the seasoning into the meat.
3.Pour an appropriate amount of cooking oil into a frying pan and heat over medium-low heat.
4.When the oil is at a moderate temperature (do not overheat to avoid oil splashing when frying the fish), put the pangasius in a pan and fry for about 2-3 minutes with the skin side down, until the skin is golden brown and crispy.
5.Gently flip the fish over and continue to fry on the other side for about 2-3 minutes, until the fish is cooked through.
6.Remove the pangasius from the pan-fried fish and place it on a kitchen paper towel to absorb any excess oil.
7.It can be served with lime or lemon slices and squeezed with lemon juice to enhance the flavor.
Tips: 1) Keep the fish dry: Make sure the surface of the fish is dry enough before frying the fish to help the skin become crispier more easily.
2) Master the heat: When frying the fish, the heat should not be too large, so as not to fry the skin of the fish or scorch the inside of the fish. Heat moderately and fry until golden brown and crispy.
3) Be careful when flipping the fish: Be careful when flipping the fish, you can use two spatulas or fish spatulas to avoid the meat from breaking or deforming.
4) Squeeze lemon for freshness: Pair with lime or lemon slices to add umami and make the taste more refreshing.
3. Tomato pangasius
Ingredients: 1 pangasius;2-3 fresh tomatoes;Garlic cloves (chopped);Ginger (shredded);Green onion (cut into sections);Edible oil;Salt;Ground white pepper. Light soy sauce;Sugar;Cooking wine (optional).
Production Steps:1The first step is to steam pangasius with garlic.
2.Wash the tomatoes and cut them into small pieces for later use.
3.Heat an appropriate amount of cooking oil in a frying pan, add garlic cloves and ginger and sauté until fragrant.
4.Add the tomato cubes and stir-fry for a while to allow some juice to come out of the tomatoes.
5.Add the green onions, add a little salt, sugar and light soy sauce, and stir-fry evenly.
6.Place the marinated pangasius evenly on top of the tomatoes, cover the pot and simmer over medium-low heat for about 5-8 minutes until the fish is cooked through.
7.You can add a little cooking wine to enhance the fragrance according to your personal taste.
8.Once cooked, lightly drizzle the fish and tomatoes over the juice in the pan and sprinkle with a little chopped green onion.
Tips: 1) Choose fresh tomatoes and pangasius: Fresh ripe tomatoes taste better, and fresh pangasius keeps the fish tender.
2) Master the heat: The simmering time should not be too long, so as not to overcook the fish and become dry and hard, which will affect the taste.
3) Uniform seasoning: The taste of tomato pangasius depends on the uniformity of seasoning, and seasonings such as salt, sugar, and light soy sauce can be adjusted appropriately according to personal taste.
4) Pay attention to stir-frying: Tomatoes are easy to rot, so don't stir-fry for too long to avoid losing the taste.
4. Stewed tofu with pangasius
Ingredients: 1 pangasius;1/2 piece of tender tofu;Ginger (shredded);Green onion (cut into sections);Garlic cloves (chopped);Cooking wine;Essence of Chicken (optional);Edible oil;Salt;Light soy sauce;Water starch (water starch is to add an appropriate amount of starch to water and stir evenly for later use).
Production Steps:1Wash the pangasius, remove the scales and gutt, and cut it into medium-sized pieces for later use. Cut the tofu into chunks and set aside.
2.Pour an appropriate amount of cooking oil into a frying pan, heat it and stir-fry the green onion and ginger shreds until fragrant.
3.Add the chopped garlic cloves and continue to sauté until fragrant.
4.Put the sliced pangasius pieces into the pan, stir-fry for a while, and add a little cooking wine to enhance the flavor.
5.Pour in an appropriate amount of water (about a little over the fish pieces), add a little light soy sauce and chicken essence (if you like), cover the pot and simmer for about 2-3 minutes.
6.Add the chopped tofu, gently push it aside so as not to spoil the shape of the tofu, cover the pot and simmer again for about 3-5 minutes until the tofu is flavorful.
7.Season with salt to taste.
8.Finally, pour in the pre-mixed water starch and gently push the fish pieces and tofu in the pot to soak the starch water evenly into the dish, and slightly reduce the juice until it is as thick as you like.
Tips: 1) Choose fresh pangasius and soft tofu: Fresh pangasius and soft tofu taste better.
2) Master the heat: Do not simmer for too long, so as not to overcook pangasius and tofu and cause the taste to deteriorate.
3) Add water to master: The amount of water is moderate, just enough to cover the fish pieces and tofu, not too much to avoid the soup being too thin.
4) Drizzle water starch to adjust the juice: Water starch can make the soup thick, but it needs to be added at the end to avoid the starch failure caused by simmering for a long time.
5. Stir-fried vegetables with pangasius
Ingredients: 1 pangasius;Vegetables (can be chosen according to personal taste, such as carrots, green peppers, onions, broccoli, etc.);Ginger (shredded);Garlic (minced);Edible oil;Salt;Light soy sauce;Cooking wine;Ground white pepper. Essence of Chicken (optional);
Production Steps:1Clean the pangasius and cut it into medium-sized pieces for later use.
2.Prepare the vegetables, wash them and cut them into chunks or strips, choosing a combination according to personal taste and preference.
3.Heat an appropriate amount of cooking oil in a pan, add the chopped ginger and minced garlic and sauté until fragrant.
4.Add the pangasius pieces and stir-fry until the meat is browned.
5.Add the chopped vegetables and continue to stir-fry until the vegetables are soft and cooked, but still maintain a certain texture, do not fry for too long to avoid losing nutrients.
6.Add a pinch of salt, light soy sauce, cooking wine, white pepper and chicken bouillon (if preferred) to taste.
7.Stir-fry well, making sure the pangasius and vegetables are evenly coated with seasoning.
Tips: 1) Pangasius Processing: When stir-frying pangasius, you can marinate it for a while with a little salt and cooking wine to make the fish more tender.
2) Vegetable Pairing: The choice of vegetables can be adjusted according to individual tastes and seasonal changes, maintaining freshness and variety.
3) Heat control: The stir-fry time should not be too long to maintain the fresh and tender taste of the vegetables.
4) Season evenly: During the sautéing process, make sure that the seasoning is evenly covered with pangasius and vegetables to keep the flavor balanced.
Whether it's a light and deep steaming or a warm and crispy frying, each method brings out the unique charm of pangasius meat. Through clever cooking, pangasius can better bring out the tender and delicate characteristics of the fish, making this delicious fish a highlight on the table. Try the above ways to eat according to your personal taste and find the most delicious pangasius for you. Whether you're cooking at home or for a delicious meal, you'll be able to add a delicious option to your table to satisfy your discerning tastes.