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Pangasius Curry Meuniere （パンガシウスのカレームニエル）
Pangasius is coated with curry powder and sautéed in butter.
It’s a mild fish, so it pairs well with the strong aroma and flavor of garlic and curry.
This dish doesn’t require a cutting board or knife. It’s a very simple dish and only takes 10 minutes to prepare.
Recommended for dinner with white wine.
What kind of food is Pangasius??
Pangasius is a freshwater fish that lives in Southeast Asia, including Thailand and Vietnam.
It is a type of catfish and is popular around the world as an edible fish. By the way, it is sold internationally under the English name “basa”.
It has a mild taste and the bones have been removed, making it easy to use in a variety of dishes.
In addition, it is reasonably priced, so major supermarkets are rapidly increasing their sales.
NUTRITION FACTS
225kcal Protein 16.2g Fat 15.7g Carbs 4.1g Salt Equivalent 1.3g
INGREDIENT (2SERVINGS)
- Pangasius fillet 200g
- herbal salt 2g
- curry powder 2g
- wheat flour 8g
- butter 20g
2g of regular herbal salt contains 1.5g of salt. If you don’t have herbal salt, use 1.5g of salt and 0.5g of your favorite dried herb.
COOKING INSTRUCTIONS
① Wipe the surface of the Pangasius fillets with a paper towel.
② Rub the herb salt on both sides of the fish.
③ Mix the curry powder and flour and coat the fish evenly.
④ Put the butter and garlic in a frying pan and heat over low heat.
⑤ Once the butter has melted, cook the fish.
The fish is soft, so do not touch it until the surface turns whitish. Shake the pan occasionally to prevent the fish from sticking.
⑥ Once the fish is mostly cooked through, flip it.
⑦ When both sides are browned it’s done.
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