Mysterious Pangasius Fish
Pangasius fish is the most important part of Vietnamese exports, before that it was bred solely for homemade food. This river fish can grow up to three meters in length. There are several types of pangasius, the most common can be called cha and bass. The meat of the latter is much fatter and grows more slowly than tea. Nevertheless, in Vietnam both of these species are grown for sale, 90% of the world pangasius production comes from this country. Breeding does not stop all year round, the Pangasius fish is picky and eats almost everything. When she grows to the size of an adult, she is caught, and she goes to a fish factory, where they take off her skin and cut the fillets.
How to determine the quality
In retail you can always find this fish fillet. By the way, the fillet supplied to the EU countries looks much more attractive than the one that enters the Russian market. The main difference in the amount of fat on the carcass, on the European Pangasius is almost none.However, this fat well removes cholesterol from the body. But this is not the main thing when choosing a fish. First of all, pay attention to the color of the fillet, it will most clearly describe the conditions under which the fish were grown. The white color of the fillet speaks of the best quality fish, pink is also not bad, but it is better not to buy the fillet of red or yellow color. Pangasius fish is quite cheap, therefore it is positioned as an economy class food. And this does not prevent it from remaining popular, especially in Russia.
How to cook pangasius fish
If you decide to make a pangasius dish, you must first defrost the fillets. Just do not use fast methods, using a microwave or hot water. The fish has tender meat, and it is better to let it thaw at room temperature, then dry with a napkin and then start cooking. High-quality fillets can be steamed or roasted. You can cook a delicious ear, but remember that it should cook no more than 8 minutes, otherwise it will fall apart. Pangasius fish, the recipes of which are not complicated, are valued not only for taste, but also for their beneficial properties.For example, it is advised to use it for people with diseases of the musculoskeletal system, as well as the digestive tract.
Fish casserole with vegetables and mushrooms
For one kilogram of pangasius fillet, take one piece of carrots and onions, 200 g of champignons, the same amount of cheese and tomato paste. First you should prepare vegetables with mushrooms, cut carrots and champignons into small plates and fry in unscented sunflower oil, add onions and passe until onions become transparent. Salt and pepper, add tomato paste, keep on fire for another 2-3 minutes and let the mixture cool. The fish must be thawed, washed and dried. Then cut the fillets into medium-sized pieces and place them in a baking dish or on a baking sheet, sprinkle with salt and sprinkle with lemon juice. Put the vegetable coat on the fish and sprinkle with grated cheese, you can decorate it with greens. Preheat oven to 200 degrees, put the casserole in there and bake no more than 40 minutes. Cut into portions and can be served.