Posts tagged ‘Pangasius’

April 14, 2011

Warm Rapini and Fig Salad

Not sure whether I should call this a fail or not… I mean, it was good, but… BUT! That but alone is enough to make me want to call this a fail. However, the fact that it was still good makes me want to record the recipe in this very journal, for future reference. So I will.

I remember reading, not too long ago, some  recipe for a salad that involved rapini and figs. I didn’t bookmark it, but made a mental note as to the possibility of mixing those 2 ingredients together.  I thought it my mind that it HAD to be a winning combination. Unfortunately, it wasn’t. While it has good potential, I wasn’t at all wowed by it. So I will need to work at it some. Maybe the rapini needs to be cold? Or maybe mix in some celery root and apples… a tiny little bit of honey might be good.

Anyhow, for the record, here’s what I did this time…

Oh, and if your are wondering about the fish, it’s pangasius. I simply dredged it in some leftover walnut breadcrumb mixture I had in my cupboard and pan seared it.

(serves 1-2)

  • ½ bunch rapini, stems removed, coarsely chopped
  • 2 dried figs, chopped
  • 2 green onions, chopped
  • 1 birds eye chilli, chopped
  • 2 tbsp honey Dijon vinaigrette
  • Sprinkle salt and pepper
  • A good squeeze lemon juice


  • Give the rapini a quick steam bath, about 30 seconds, over boiling water, until it starts to wilt.
  • Meanwhile, mix all the other ingredients in a mixing bowl.
  • Add rapini and stir to combine.
  • Serve immediately

March 7, 2011

Coconut Crusted Pangasius Fillet

I have to confess, I actually let out a loud moan when I finally put my camera down and took the first bite from that plate. THIS is one of the best pieces of fish I have ever had. And pangasius is now officially way high on my list of favorite fish. Probably in the top 5. I just love its firm yet tender flesh and its subtle flavor, which can be married to just about anything. It worked absolutely beautifully with hazelnuts, and even better with coconut. So don’t be surprised if you see it make a regular appearance on this blog!

I got the inspiration for tonight’s dish here.  However, I didn’t really follow the recipe. In fact, I more or less used yesterday’s chicken fingers’ breading, except I mixed all the ingredients together (i.e. 2 parts coconuts to half a part corn starch, pinch of cayenne, salt and pepper to taste) and I lightly coated my fish fillet after dredging it in egg white. I’d say I used 1/8 cup coconut mixture.

Then, for the mango salsa, well… first off, it calls for CILANTRO!!! Need I tell you I left that one out? I used flat parsley instead. And I didn’t have a red pepper… so I used a small thai pepper. In fact, my recipe went something like this:

  • 1 mango, cut into small cubes
  • the green part of a green onion, thinly sliced
  • 1 thin slice red onion, finely chopped
  • 2-3 tbsp flat leaf parsley, finely chopped
  • 1 small red thai pepper, finely chopped
  • the juice of not quite half a lime
  • 1 tsp cider vinegar
  • 1 tsp liquid honey
  • salt and pepper to taste

Simply mix all the ingredients together and let the flavors mingle while you make the fish.

All in all, this was an incredibly tasty dish, one that I would have over and over again and wouldn’t ever tire. Seriously. I came that close from shedding a tear. It was that good. I’ll definitely keep this one in mind for the summer. PERFECT summer dish.  Positively, absolutely!

January 17, 2011

Hazelnut Crusted Pangasius Fillet

This is what was on the menu tonight. It was my first time eating Pangasius and I have to say that it is going on my list of regulars. It has a very subtle taste and its flesh is very soft, almost creamy, yet it holds very well together. The subtle taste of hazelnuts went perfectly well with that delicate fish.

The crust was very light, made of equal parts hazelnut powder and spelt flour, to which I added a little bit of salt and pepper.

I served it with roasted cauliflower and baked sweet potatoes.

It was so good, I wish I was still eating…