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Breaded Pangasius with Sweet and Spicy Sauce

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Ingredients

Adjust Servings:
14 ounces of pangasius
¼ cup rice vinegar
¼ cup soy sauce
¼ cup flour
salt
2 tablespoons of vegetable oil
1 inch - ginger
2 garlic cloves
8 chili peppers
1 teaspoon rice wine
1 tablespoon sugar
2 tablespoons of white wine vinegar
1 tablespoon cornstarch
5 broccolis

Nutritional Information

521 kcal
Calories
68 g
Carbs
27 g
Protein
15 g
Fat

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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 cook 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.

Features:
  • Dairy Free
  • Low Sodium
  • Nut Free

Ingredients

Steps

1
Done

Place the pangasius fillet dices in a bowl.

2
Done

Pour the rice vinegar and half of the soy sauce. Mix and let it marinate for a few minutes.

3
Done

Mix the flour with salt in a bowl. Coat the pangasius with flour.

4
Done

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the pangasius until golden and crispy.

5
Done

Heat the remaining oil in a skillet over medium heat. Add the garlic, ginger, and cook everything for 2 minutes.

6
Done

Add the chilies, rice wine, the remaining soy sauce, and sugar. Mix until the sugar melts. Add the white wine vinegar and thicken with cornstarch.

7
Done

Cook until the sauce thickens.

8
Done

You can serve the dish with cooked broccoli!

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it.
Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it.
Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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