Cooking Pangasius

BEFORE COOKING:

Thaw the frozen pangasius completely. Clean, rinse, and cut it into portions. If cooking the whole fish, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the fish into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its depth. Cook over low heat to avoid breaking the delicate flesh: fillets and medallions – for 8–10 minutes, very large pieces or a whole fish – for 20–25 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. Dried mushrooms can also be added to the broth. Cover tightly while cooking. The pangasius is done when its color lightens and the pieces of flesh easily separate.

AFTER COOKING:

Very carefully remove the cooked fish with a slotted spoon. The cooking liquid is ideal for making a sauce.

SERVING SUGGESTION:

The cooked fish pairs perfectly with a buttery, dill, or chive (or mint) sauce. It is served alongside fresh salads, coleslaws, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!