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
Extra information
Pangasius fillet
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
