Pangasius: High-Value White Fish Meunière in Just 10 Minutes
— Upgrade Your Dinner in 10 Minutes! Tender, Juicy White Fish Saute —
“Meunière” is a classic French cooking technique where fish is lightly dusted with flour and pan-fried in butter. The flour coating locks in the umami and prevents moisture from evaporating, resulting in a crispy, fragrant exterior and a moist, tender interior.
Common mistakes when making meunière include a soggy coating, bland flavor, or an unpleasant fishy odor. Soggy coating usually happens when you don’t pat the fish thoroughly dry or when you apply too much flour. Wiping away excess moisture with a paper towel is also key to removing any fishy odor.
For the right seasoning, aim for salt equal to 1% of the fish’s weight. Incorporating ingredients like curry powder and garlic adds rich flavor, allowing you to create a satisfying dish with less salt. Since spices like curry and garlic mask fishiness, this recipe is especially great for those who aren’t usually fans of fish.
What is Pangasius (Basa Fish)?
Pangasius has become a common sight in supermarkets recently. Here is why it’s so popular:
- Origin: A type of freshwater catfish native to Southeast Asian countries like Thailand and Vietnam, enjoyed as an edible fish around the world.
- Flavor Profile: A mild, light white fish taste. With minimal fishiness or strong aftertaste, it pairs exceptionally well with bold flavors like herbs, garlic, curry, and mayonnaise.
- Easy to Cook: Typically sold as boneless, skinless fillets, making it safe and easy to eat for both children and the elderly.
- Budget-Friendly: Affordably priced, making it an easy addition to your daily meal plan.
Nutrition Facts (Per Serving)
- 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 fillets: 200g
- Herbal salt: 2g (or 1.5g salt + 0.5g dried herbs)
- Wheat flour: 8g
- Curry powder: 2g
- Butter: 20g
- Garlic: 5g (sliced)
Instructions (Prep & Cooking Time: 10 Minutes)
- Prep: Pat the pangasius fillets thoroughly dry with paper towels. Rub the herb salt evenly onto both sides.
- Coat: Mix the flour and curry powder together. Lightly dust the fish with the flour mixture until evenly coated.
- Sauté: Heat half of the butter and the sliced garlic in a skillet over low heat. Once fragrant, place the fish in the pan.
- Finish: Cook without moving the fish until the edges turn opaque (gently shake the pan occasionally to prevent burning). Once golden brown, add the remaining butter, flip the fish, and cook until both sides are nicely browned.
Serving Suggestions
The savory flavor of curry pairs wonderfully with dairy products. Try serving it with tartar sauce, mashed potatoes, or melted cheese! It also goes perfectly with a warm baguette, pasta, or a crisp, chilled glass of white wine.
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]
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