Quick & Juicy: 10-Minute Pangasius Curry Meuniere Recipe

🐟 Pangasius Curry Meuniere（パンガシウスカレームニエル）

— Elevate your dinner in just 10 minutes! Moist and tender white fish sauté. —

“Meuniere” is a classic French cooking method where fish is coated in flour and sautéed in butter. The flour coating locks in the umami and prevents moisture from evaporating, resulting in a perfectly crispy exterior and a moist, tender interior.

🧐 What is Pangasius (Basa Fish)?

Pangasius has become a popular choice in supermarkets lately. Here is why:

Origin: A type of freshwater catfish native to Southeast Asia (Thailand, Vietnam). It is enjoyed worldwide as a delicious edible fish.
Flavor Profile: It has a light, mild taste typical of white fish. Its clean flavor pairs exceptionally well with bold ingredients like herbs, garlic, curry, and mayonnaise.
Easy to Cook: Usually sold as boneless and skinless fillets, making it safe and easy for children and the elderly to eat.
Budget-Friendly: Affordable pricing makes it an ideal choice for everyday meals.

🥗 Nutrition Facts (Per Serving) : Pangasius Curry Meuniere

Calories: 225 kcal
Protein: 16.2 g
Total Fat: 15.7 g
Total Carbohydrates: 4.1 g
Salt Equivalents: 1.3 g

🛒 Ingredients (Serves 2) : Pangasius Curry Meuniere

Pangasius fillets: 200g
Herbal salt: 2g (or 1.5g salt + 0.5g dried herbs)
Wheat flour: 8g
Curry powder: 2g
Butter: 20g
Garlic: 5g (sliced)

🍳 How to make Pangasius Curry Meuniere

How to make Curry-flavored Basa Fish Meuniere

Preparation Pat the Pangasius fillets dry with a paper towel. Rub the herbal salt onto both sides.
Coating Mix the flour and curry powder together. Coat the fish evenly with the mixture.
Sauté Heat the butter and sliced garlic in a frying pan over low heat. Once fragrant, place the fish in the pan.
Finishing Cook undisturbed until the surface turns whitish (shake the pan occasionally to prevent sticking). Flip the fish once it’s golden brown, and cook until both sides are perfectly seared.

🍴 Serving Suggestions

Since the curry flavor pairs beautifully with dairy, try serving it with tartar sauce, mashed potatoes, or melted cheese. It also goes perfectly with a baguette, pasta, and a glass of chilled white wine.

📖Related Link: Read the Japanese version of this article here! [簡単＆ジューシー：10分でできるパンガシウスのカレームニエルのレシピ]　　　

Pangasius is delicious, but you can’t go wrong with the classic salmon! Check out our recipe for ‘Heavenly Salmon Meuniere’ topped with a rich, velvety cheese sauce. Don’t miss out! 👉 [Salmon Meuniere with Cheese Sauce]

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!