How to Cook Pangasius Fast and Easy

Fish is considered a semi-fast meal. Only in the days of a particularly strict fast, it is not allowed to eat, for example, on Holy Week.

It is known that the fish appeared on the table of Russian people much earlier than meat. Our ancestors, who settled along the rivers, used mostly freshwater fish, which they ate fresh, salted, dried, dried, smoked. Snack dishes were light-salted fish and fish jelly. Fish were cooked from the fish, fried in frying pans in oil, boiled and cooked (steam fish cooked with a small amount of water), baked, cooked pies, complex dishes with fish and porridge, noodles and vegetables.

In our time on the table you can often find pangasius. White dense meat of this fish conquers with its tenderness and rich taste.

Before preparing pangasius, you should prepare this product.

To the specific methods of processing fish can be referred to the so-called "three P system", meaning that the fish should be cleaned, acidified, salt. The first and third are understandable, but acidify the fish mainly with dry wine or lemon juice.

A typical recipe for cooking pangasius does not differ from the classic recipes of fish dishes. The simplest is, of course, frying. To do this, take the fillet and acidify it. Before preparing pangasius, cut the loin into small pieces and roll first in flour, then in beaten eggs, in which you can add a little pepper and basil, and the last step - dip into breadcrumbs and send to a heated frying pan with vegetable oil. Do not fry for long, for a couple of minutes on both sides. The meat of the fish is tender and prepared quite quickly.

You can also bake fish. For this, grate two medium carrots on a small grater, crumble two medium bulbs, cut four slices of lemon and take four small fillets of pangasius. Preheat the oven. Each piece of fish put on foil, sprinkle with pepper, marjoram, sprinkle with grated carrots and onions. Before you cook pangasius in the oven, do not forget to acidify it by putting a piece of lemon on top. So wrap the prepared dish and send it to bake. In half an hour you can get it. This will notify the pleasant aroma of cooked pangasius.

Before you cook pangasius, you need to decide whether the fish will be served as the main dish with or without garnish or as an appetizer. In the first case, it is necessary to use a larger cut or fillet as a whole. For garnish, white rice is most suitable. It well emphasizes not only the taste of pangasius, but also its excellent white color. In the second case, you should use more vegetables to serve as garnish. To cooked pangasius you can serve various sauces, for example, green herbal with the mandatory use of the same marjoram. A good addition will be green salads with lots of greenery, for example, parsley, dill, lettuce leaves, cucumber. Refuel such supplements better with special dipas, for example, based on vinegar, or olive oil. White dry or semi-dry wine will also come in handy.

Everything is simple enough, as you can see, and now you know how to make pangasius. The same scheme can be used to prepare other types of fish, but only white ones.

In addition, fish is a valuable source of unsaturated fatty acids Omega-3, which are necessary for the full functioning of our brain, as well as a large amount of phosphorus and other minerals. Being a semi-fast food, fish, including, naturally, pangasius, as prepared above, is acceptable for the daily diet of even the most zealous adherents of dietary nutrition.