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Pangasius fillet

approx. 175 g

    Usage

    Bone-free: despite careful filleting, a bone may unintentionally remain in the fish.
    Preparation: Frying pan: pat the pangasius fillet dry and sprinkle with (fish) herbs. Heat liquid margarine and/or (olive) oil and fry the fish for 1 minute at a high temperature. Reduce the temperature to medium-high. After 3-4 minutes, turn the fish over and fry for another 2-4 minutes at a low temperature until the fish is done. Move the pan occasionally so that the fish does not stick to the pan. Oven (180°C): pat the pangasius fillet dry, brush all over with (olive) oil and sprinkle with (fish) herbs. Place the fish in a greased baking dish and bake in the center of a preheated oven for 8-12 minutes. Steam: sprinkle the pangasius fillet with (fish) herbs. Heat a layer of (fish) stock or water in a pan. Steam the fish in a steam fan or basket over the simmering liquid with the lid on the pan for 5-8 minutes.

    Ingredients

    Ingredients: 95% pangasius, water, salt, acid (potassium citrates [E332], citric acid [E330]).
    Of which added sugars 0.00g per 100 grams and of which added salt 0.40g per 100 grams

    Allergy information

    Fish

    Pangasius fillet

    approx. 175 g

      Product form

      Our pangasius fillet comes from specially selected nurseries in Vietnam, which grow pangasius responsibly. * Pangasius is a tropical fish with firm white-pink fish flesh, mild in taste * Can be combined with all kinds of dishes and cuisines due to its mild taste * Easy to prepare in a frying pan or oven, or in pieces in the wok * Bred with care for fish, the environment, nursery employees and local residents

      €4 , 55

      €4,95 (incl. btw)

        Characteristics

        Aquaculture Stewardship Council

        Save

        Not suitable for freezing at home.

        Description

        Our pangasius fillet comes from specially selected nurseries in Vietnam, which grow pangasius responsibly.


        * Pangasius is a tropical fish with firm white-pink fish flesh, mild in taste
        * Can be combined with all kinds of dishes and cuisines due to its mild taste
        * Easy to prepare in a frying pan or oven, or in pieces in the wok
        * Bred with care for fish, the environment, nursery employees and local residents

        Usage

        Bone-free: despite careful filleting, a bone may unintentionally remain in the fish.
        Preparation: Frying pan: pat the pangasius fillet dry and sprinkle with (fish) herbs. Heat liquid margarine and/or (olive) oil and fry the fish for 1 minute at a high temperature. Reduce the temperature to medium-high. After 3-4 minutes, turn the fish over and fry for another 2-4 minutes at a low temperature until the fish is done. Move the pan occasionally so that the fish does not stick to the pan. Oven (180°C): pat the pangasius fillet dry, brush all over with (olive) oil and sprinkle with (fish) herbs. Place the fish in a greased baking dish and bake in the center of a preheated oven for 8-12 minutes. Steam: sprinkle the pangasius fillet with (fish) herbs. Heat a layer of (fish) stock or water in a pan. Steam the fish in a steam fan or basket over the simmering liquid with the lid on the pan for 5-8 minutes.

        Ingredients: 95% pangasius, water, salt, acid (potassium citrates [E332], citric acid [E330]).
        Of which added sugars 0.00g per 100 grams and of which added salt 0.40g per 100 grams

        Allergy information

        Fish

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