Pan fried pangasius with rustic tomato sauce

Pangasius is one of My personal favorites among fishes. It's not expensive, with firm yet juicy flesh, easy and fast to cook and absolutely delicious. I will have this fish anytime, anywhere!

I will add some tips of cooking Pangasius (also known as Basa, Sutchi Catfish, Silure-Requin, Poisson Chat du Mekong)

1. Basa fillets are mild, yet tasty on their own. Hence, refrain from strong seasoning that would dominate or even destroy the own taste of the filet. Be careful with garlic or onion. The less, means the more when it comes to Basa fillet.

2. Basa fillet is firm and perfect for rolls. Most fish fillets break easy or flake out while frying or cooking. The fillet of the Basa fish keeps it shape much better. However, thaw it carefully in the fridge. Do not use heat to refreeze and dry the thawed fillets carefully with kitchen paper.

3. As Basa fillet is mild in taste, do not waste it on soups or other dishes which have a need for a strong and dominant flavor.

4. When frying, the fillets will be ready until turning golden.

5. For baking, about 25-30 minutes should be enough. Preheat the oven to some 380 – 400 °F (190 - 200 °C) before baking the fillets.

6. For maximum flavor, let the meal cool down for some 5 minutes, then serve.

Serves 4

2 fillets of Pangasius, cut half that You have 4 pieces (about 180 - 200 g each)

little flour for dusting

salt, black pepper and sugar to season

For the sauce:

6 ripe tomatoes (diced)

3 rather bigger onions (julienne)

4 Chinese garlics (sliced thinly)

3 carrots (cut into 0,5 cm slices)

4 red chillies (sliced)

100-150 g butter

100 ml white wine

200 ml water

bunch of parsley

salt, black pepper, chicken stock cube and sugar to season

Glass the onions in a pan with little oil. Add garlic, chillies and carrots and cook on med heat for 2-3 minutes. Turn up the heat to med high and toss in the diced tomatoes and white wine. Reduce the wine by half and then add the water (or chicken stock if You happen to have any). Season lightly with salt, pepper and stock cube. Cook the sauce for about 5-8 minutes, until it has reduced by one third. cut the butter into pieces and start to shake them into the sauce. Reduce the heat to medium low. Correct the seasoning with sugar, salt and pepper. Before serving chop in fresh parsley.

Season the Pangasius fillets slightly with salt and black pepper on both sides. Cover with flour and pat off the excess (they should be covered lightly) Do this just before laying them to the pan. Fry the fish on a hot non-stick pan with olive oil on a medium high heat for maximum of 2 minutes each side. 

Serve the fish after a few minutes of resting time with hot tomato sauce and steamed rice or boiled potatoes with butter and fresh dill.