Size: 60-80 and 80-100gr
Packing: IQF 10kg bulk/ctn
Markets: Europe, Middle East, North America, Asia, South America, Africa
Pangasius paste on lemon grass
A traditional and real yummy Vietnamese appetizer of Pangasius with lemon grass.
500g (1 lb) pangasius fillet
Salt, sugar, black pepper
A tablespoon of chopped onion
A tablespoon of chopped garlic
8 lemon grass pieces*, 10 cm (4’’) long
1 red chilli, seeded and sliced
1 cup of sweet and sour sauce
1/2 cup of coriander leaves, onions
Sweet and Sour Sauce
3 cloves garlic, finely chopped
1 tablespoon of oil
2 tablespoons of sliced shallots
2 picked shallots sliced
1 small carrot, diced
1 medium red chilli, diced
2 tablespoons of sugar
1 teaspoon of tomato sauce
1/4 cup of vinegar
1 tablespoon of cornstarch mixed with a teaspoon of water
Season pangasius fillet with salt, sugar, seasoning powder, black pepper, onion, garlic and coriander leaves. Grind or pound the seasoned mixture.
Using the oil, divide the ground mixture into many parts, then paste the pangasius around the lemon grass until tight. Then grill over medium charcoal heat until crisp.and slightly browned.
Serve with chilli, sweet and sour sauce and salad.
Sauce garlic in oil until slightly coloured.
Add sliced shallots, pickled shallots, carrot, chilli, sugar, salt and pepper to taste.
Keep frying, add tomato sauce and vinegar.
Bring combination to the boil and cornstarch mixture.
Reduce heat, stir and simmer for 1 minute.
Although the pounding is normally done in a mortar, you can use a blender or a food processor. Crab and shrimp is good substitute for fish. If grilling is not possible, deep fry in the boiling oil until browned.