How to Cook Pangasius Fast and Easy

Fish is considered a semi-fast meal. Only in the days of a particularly strict fast, it is not allowed to eat, for example, on the Holy Week.

It is known that the fish appeared on the table of Russianspeople much earlier than meat. Our ancestors, who settled along the rivers, used mostly freshwater fish, which they ate fresh, salted, dried, dried, smoked. Snack dishes were light-salted fish and fish jelly. Fish were cooked from the fish, fried in frying pan in oil, boiled and cooked (steam fish cooked with a small amount of water), baked, cooked pies, complex dishes with fish and porridge, noodles and vegetables.

In our time on the table you can often find pangasius. White dense meat of this fish conquers with its tenderness and rich taste.

Before preparing pangasius, you should prepare this product.

To specific methods of fish processing, you cancarry the so-called "system of three P", meaning that the fish should be cleaned, acidified, salt. The first and third - it is understandable, and acidify the fish mainly with dry wine or lemon juice.

A typical recipe for cooking pangasius is notdifferent from the classic recipes of fish dishes. The simplest is, of course, frying. To do this, take the fillet and acidify it. Before cooking pangasius, cut the loin into small pieces and roll first in the flour, then in the beaten eggs, in which you can add a little pepper and basil, and the last step - dip into breadcrumbs and send to a heated frying pan with vegetable oil. Do not fry for long, for a couple of minutes on both sides. The fish meat is tender and is cooked quite quickly.

You can also bake fish. For this, grate two medium carrots on a fine grater, crumble two medium bulbs, cut four slices of lemon and take four small pangasius fillets. Preheat the oven. Each piece of fish on a foil, sprinkle with pepper, marjoram, sprinkle with grated carrots and onions. Before cooking pangasius in the oven, do not forget to acidify it by putting a piece of lemon on top. So wrap the prepared dish and send it to bake. In half an hour you can get it. This will notify the pleasant aroma of cooked pangasius.

Before cooking pangasius, you needDetermine whether the fish will be served as the main dish with or without garnish or as an appetizer. In the first case, it is necessary to use a larger cut or whole fillet. For garnish, white rice is most suitable. It well emphasizes not only the taste of pangasius, but also its excellent white color. In the second case, you should use more vegetables to serve as a garnish. To cooked pangasius you can serve various sauces, for example, green herb with the mandatory use of the same marjoram. A good addition will be green salads with lots of greenery, for example, parsley, dill, lettuce leaves, cucumber. To fill up such additives it is better for special dipas, for example, on the basis of vinegar, or olive oil. White dry or semi-dry wine will also come in handy.

Everything is simple enough, as you can see, and now you know how to make pangasius. By the same scheme, you can cook other types of fish, but only white.

In addition, fish is a valuable source ofunsaturated fatty acids Omega-3, which are necessary for the full functioning of our brain, as well as a large amount of phosphorus and other minerals. Being a semi-fast food, fish, including, naturally, pangasius, as prepared above, is acceptable for the daily diet of even the most zealous adherents of dietary nutrition.