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Breaded Pangasius with Sweet and Spicy Sauce

Category Main Course
Servings 2 servings
Calories 411 calories
Skill Required Basic
Duration 20 minutes

If you’re hungry and you want your dinner to be ready within the next 20 minutes, hurry up because the clock is ticking! Grab yourself a nice fish fillet, dice it, coat it with flour, and fry it until it’s golden and crispy. And if you don’t want to serve it dry, cook it in our sweet and spicy sauce, inspired from Asian cuisine.

  • 14 ounces (400 grams) pangasius fillet, diced
  • 1/4 cup (65 ml) rice vinegar
  • 1/4 cup (65 ml) soy sauce
  • 1/2 cup (70 grams) flour
  • Salt
  • 2 tablespoons vegetable oil
  • 1-inch (2.5 cm) ginger, peeled and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 8 small red chili peppers
  • 1 teaspoon rice wine
  • 1 tablespoon sugar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon cornstarch
  • 5-6 broccoli florets, cooked
  • Place the pangasius fillet dices in a bowl.
  • Pour the rice vinegar and half of the soy sauce. Mix and let it marinate for a few minutes.
  • Mix the flour with salt in a bowl. Coat the pangasius with flour.
  • Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the pangasius until golden and crispy.
  • Heat the remaining oil in a skillet over medium heat. Add the garlic, ginger, and cook everything for 2 minutes.
  • Add the chili, rice wine, the remaining soy sauce, and sugar. Mix and simmer until the sugar melts.
  • Add the white wine vinegar.
  • Combine the cornstarch with 2 tablespoons of water, then add the mixture into the skillet.
  • Stir and cook until the sauce thickens.
  • You can serve the dish with cooked broccoli!
Nutrition Per Serving
411 kcal
15 g
38 g
32 g