Pangasius three ways for a value menu
Braised, battered and steamed, getting consistent, characterful results from the kitchen's most versatile workhorse.
Pangasius earns its place on a value menu because it's mild, boneless and endlessly adaptable. Mild is not the same as bland, though, the trick is to bring the flavour to the fish rather than expecting the fish to supply it. Three reliable directions:
Braised
A short braise in a spiced tomato and berbere-leaning sauce suits the fillet's clean flesh and holds well on a hot line. Sear the fillet briefly, then finish it in the sauce so it soaks up seasoning without falling apart.
Battered
Pangasius fries beautifully. A cold, well-seasoned batter and hot oil give you a crisp shell and moist interior, a dependable fish course at a friendly cost. Pat the fillet dry first; surface moisture is the enemy of a crisp fry.
Steamed
Steamed with ginger, spring onion and a hot oil finish, pangasius turns delicate and clean. Because steaming is gentle, it rewards a well-graded, evenly-sized fillet that cooks through at the same rate.
Mild is an invitation, not a limitation. Season with confidence and pangasius carries it.
