Lemon Glazed Pangasius

Directions: Apply salt and pepper to Pangasius (both sides), reserve. Combine all sauce ingredients in a cup or small bowl, reserve. Heat olive oil in pan. Add onion, cook onion until clear. Add mushrooms, cook until browned. Add sauce to pan, stir unt …

       Ingredients :
  • 2 Fresh Origins Buzz Buttons for garnish (you can also use parsley)
  • Half a kilo of Pangasius filet (about 4 filets)
  • 250 ml. Mushroom, sliced
  • 1/4 onion, chopped coarsely
  • Olive oil
  • Salt, Pepper

  Sauce :

  • 5 Fresh Origins Buzz Buttons, crumbled (you can also use parsley)
  • 1/2 cup White Wine (not dry)
  • 2 tsp Flour
  • 1 tbsp. Large Capers, chopped
  • 1 tbsp. Chicken stock paste
  • 1/2 Lemon, juice only

Directions:

  1. Apply salt and pepper to Pangasius (both sides), reserve.
  2. Combine all sauce ingredients in a cup or small bowl, reserve.
  3. Heat olive oil in pan. Add onion, cook onion until clear.
  4. Add mushrooms, cook until browned. Add sauce to pan, stir until thickened.
  5. Cook the fish quickly in separate pan with olive oil over high heat to sear the outsides. Inside will be done at this point.
  6. Serve: place the sauce on the plate first, then the pangasius over the sauce. Garnish with 2 Fresh Origins Buzz Buttons
Original recipe from ​http://youreverydayfish.com
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VINH HOAN CORPORATION
  • Packing: 4pcs/box x 20/carton
  • Ingredient: pangasius fish, shrimp, asparagus, mushroom, onion and spices Cooking instruction : Bake at 175oC for 15 minutes
  • Size: 100gr
ASIA COMMERCE FISHERIES JOINT STOCK COMPANY
  • Packing: IQF, 1kg/bag or 5 kg bulk or 10 kg bulk/ctn
  • Specifications: Skin on, boneless, fat on, belly on
  • Size: 300-500, 500-700, 700-1000 (gram/ piece)
  • Glazing: 0- 20% (depend on customer’s requirement)

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