If you are tired of cod but like the delicate flavor of white fish, buy pangasius fillets. Flavoring them is simple and can be cooked in many different ways. For an elegant meal, turn on the barbecue and cook the fish in foil with the addition of lemon and fresh herbs. If you like strong flavors, you can dress it with a hot sauce and cook it in the oven until its pulp flakes easily with a fork. If you want to serve it crunchy and golden, flour it and fry it in hot oil.
Ingrediants
Grilled Pangasius Fillets with Lemon and Aromatic Herbs
- 4 pangasius fillets
- 4 tablespoons (60 ml) of extra virgin olive oil
- 4 sprigs of fresh herbs (such as parsley, thyme or basil)
- 1 lemon, thinly sliced
- Salt and freshly ground pepper (to taste)
For 4 people
Baked Spiced Pangasius Fillets
- 4 pangasius fillets
- 1 teaspoon of black pepper powder
- 1 teaspoon of salt
- 2 tablespoons (30 ml) of lemon juice
- 4 tablespoons (60 ml) of extra virgin olive oil
- 2 tablespoons (30 g) of chilli cream
- 2 teaspoons of fresh grated ginger
- 4 cloves of garlic, finely chopped
- 4 tablespoons (55 ml) of tomato puree
For 4 people
Breaded Pangasius Fillets
- 4 pangasius fillets
- 115 g of corn flour
- 85 g of flour 00
- 1 and a half teaspoons of salt
- 1 teaspoon of garlic powder
- 1/2 teaspoon of cayenne pepper
- 1 egg, beaten with 1 tablespoon (15 ml) of water
- 350 ml of seed oil
For 4 people
Steps
Method 1 of 3: Grilled Pangasius Fillets with Lemon and Aromatic Herbs
Step 1. Arrange the pangasius fillets on the aluminum foil
Tear off 4 pieces of aluminum foil about 50cm long each. Place a pangasius fillet in the center of each one.
Step 2. Season the fillets with salt, pepper, oil, lemon juice and herbs
Pour a tablespoon (15 ml) of extra virgin olive oil over each fillet, then sprinkle it with salt and pepper on both sides. Cut the lemon into thin slices and arrange them evenly on the fish, then add a sprig of a fresh herb of your choice.
Use the herbs you like best, such as parsley, oregano, or rosemary
Step 3. Create the cartouches
Grab the foil sheets by the side edges and fold them over the fish. Seal the pouches in the center and on the sides as if you wanted to close a gift package.
The tinfoil will trap the steam and keep the fish soft
Step 4. Heat half the barbecue to high temperature
If you want to use a gas barbecue, light the burners on one side only, setting the heat to a high level and leave the others off. If you have a charcoal barbecue, fill the ignition chimney with charcoal and light it. When ready, pour it on one side of the barbecue only.
Close the lid while the barbecue heats up
Did you know that?
Creating two distinct heat zones gives you more control over cooking delicate ingredients like pangasius. With this simple trick you will not risk that the fillets are dry or overcooked.
Step 5. Place the parcels with the fish in the indirect heat zone and put the lid back on the barbecue
Arrange the four packets on the hot grill. It is important to place them in the area where the temperature is lowest, where the burners are off or where there is no charcoal. Replace the lid so as not to disperse the heat.
Step 6. Cook the fillets for 10-15 minutes
If they are thin, start checking them after leaving them on the grill for 10 minutes. Put on your oven mitts and carefully open a bag using kitchen tongs. Stick the fillet in the center with a fork: if it is opaque white and flakes easily, it means that it is cooked.
- If the pangasius is not fully cooked yet, seal the foil again and return it to the grill. Check the fillet again after 2-3 minutes.
- When you open the bag, a cloud of boiling steam will come out, so be very careful not to burn yourself.
Step 7. Serve the grilled pangasius fillets
When the fish is cooked, place the 4 foil packets on a plate. Open them one at a time and transfer the fillets to a serving dish. You can consider accompanying them with grilled peppers, potato salad or a seasonal mixed salad.
You can put any leftovers in an airtight container and refrigerate them for 3-4 days
Method 2 of 3: Baked Spiced Pangasius Fillets
Step 1. Preheat the oven to 175 ° C and arrange the pangasius fillets on a baking sheet
Arrange them so they don't overlap. Move one of the oven shelves to the center before turning it on to ensure even fillets are cooked.
Step 2. Season the pangasius with salt, pepper and lemon juice
Sprinkle both sides of the fillets with a teaspoon of black pepper powder, a teaspoon of salt and 2 tablespoons (30 ml) of lemon juice.
Freshly squeezed lemon juice has a fresh and intense flavor, but you can also use packaged juice if needed
Step 3. Let the fish marinate for 15 minutes
Set the fillets aside while you make the spicy sauce. The pangasius will gradually absorb the taste of salt, pepper and lemon juice.
Since this is a very short marinade, the fish can remain at room temperature
Step 4. Combine the oil, chilli, ginger, garlic and tomato puree
Pour 4 tablespoons (60 ml) of extra virgin olive oil into a small bowl and add 2 tablespoons of chilli cream, 2 tablespoons of grated fresh ginger, 4 finely chopped garlic cloves and 4 tablespoons (55 ml) of tomato puree.
Alternative dressing:
3 tablespoons (45 g) of melted butter
3 tablespoons (45 ml) of soy sauce
2 tablespoons (30 ml) of lemon juice
1 heaped teaspoon of chili powder
1/2 teaspoon of sugar
1 teaspoon of dry basil
2 teaspoons of dried oregano
Step 5. Spread the sauce over the fillets
You can use a spoon or a kitchen brush. Brush the fillets evenly or spread the sauce with the back of the spoon to make sure they are evenly seasoned.
Step 6. Bake the pangasius in the oven for 20-25 minutes
Place the pan in the preheated oven and let the fillets cook until the center flakes easily with a fork. For a more precise result you can insert an instant thermometer in the center of the thread and check that the internal temperature has reached 63 ° C.
Step 7. Remove from the oven and serve the pangasius fillets
Turn off the oven and take out the pan. Serve the pangasius immediately accompanied by steamed white rice and grilled vegetables.
You can put any leftovers in an airtight container and refrigerate them for 3-4 days
Method 3 of 3: Breaded Pangasius Fillets
Step 1. Combine the cornmeal, 00 flour and spices
Pour 115 g of cornmeal into a round baking dish or deep plate. Add 3 tablespoons (30 g) of 00 flour along with one and a half teaspoons of salt, one teaspoon of garlic powder and half a teaspoon of cayenne pepper. Stir the spices with a small whisk until well combined.
Step 2. Prepare everything you need to bread the fillets
Organize the work plan in a functional way. Take two more round pans or two soup plates. Put the remaining flour (55 g) in one of the two bowls and break an egg into the other. Add a tablespoon (15 ml) of water to the egg and beat it for as long as necessary.
Having diluted it with water, the egg will adhere better to the fillets
Step 3. Heat the seed oil for 4 minutes
Pour 350ml of frying oil into a large pot or skillet and heat it over medium-high heat for about 4 minutes.
Use an oil with a high smoke point, such as peanut oil
Step 4. Bread the pangasius fillets
First place them on the plate with the flour and flour them on both sides. Transfer them to the plate with the beaten egg and then turn them upside down to obtain an even breading. Let them drain for a few moments to remove the excess egg, then place them in the cornmeal and flour them on both sides.
During cooking, the moisture present in the egg and flour breading will evaporate making it crunchy
Did you know that?
The cornmeal ensures that the frying is crisp and golden. The same result cannot be achieved without breading.
Step 5. Fry 2 of the fillets for 4-5 minutes
When the oil is hot and the fish is breaded, slowly add two fillets to the pan. Let them fry for 2 minutes, then carefully flip them over to the other side. The pangasius must turn golden and crunchy. Thread a fillet in the center to check that it is cooked. If it falls apart easily, it's ready.
- Heat the oil before frying the two remaining fillets.
- Turn the fillets using two spatulas to avoid breaking them.
Step 6. Serve the breaded pangasius fillets
Turn off the stove when the other two fillets are cooked too. Transfer them to a paper towel lined plate and serve until hot and crisp. You can sprinkle them with salt and decorate the serving dish with lemon wedges.
- You can accompany the breaded pangasius fillets with potato salad or a seasonal mixed salad.
- Breaded fish is not suitable for preservation because the breading does not remain crunchy.
