What kind of pangasius fish, which is also called "shark catfish"? You can find conflicting information about the benefits of fish. We will tell you what benefits and harm pangasius can do, and share the best recipes.

Pangasius - what kind of fish?

Fish belongs to predators and lives on the river bottom. Feeding on fry and mollusks, it grows very quickly, therefore it is widely used in the fishing industry. Not whole carcasses are on sale, but a ready-made fillet. Butcher fish in specialized factories. Peel the carcasses and remove the fat with bones. Then pack the finished product in a vacuum bag.

Benefits and harm to the body

Many buyers have fish on the black list due to the fact that in their homeland they live in the Mekong River, where not only residents, but also factories and plants dump waste. Therefore, having absorbed all impurities, the fish does not differ in useful properties. This product is easy to poison.

For export, pangasius is grown in captivity in special ponds. Then they cut it in specialized factories in compliance with all sanitary standards.

 

Fish in itself is not harmful to humans. But if storage and containment conditions are not met, it can adversely affect health. A poor-quality product leads to food poisoning. You can not eat people who have individual intolerance and are allergic to seafood. Use with caution to persons with gastrointestinal disorders.

The benefits of fish are undeniable.

Pangasius buy thanks to:

  • reasonable price;
  • juicy and tender fillet;
  • low calorie content;
  • rich composition;
  • ease of cooking.

Rich beneficial composition contains:

  • fatty acid;
  • protein;
  • vitamins of group B, A, PP, K;
  • amino acids;
  • zinc and potassium;
  • iron and magnesium;
  • sulfur and chrome;
  • sodium and calcium;
  • phosphorus.

Pangasius fillet in batter

To preserve nutrients, fish is cooked in batter. In this recipe you will learn how to cook pangasius so that the fillet turns out delicious and remains useful.

Ingredients:

  • pangasius fillet - 550 g;
  • vegetable oil - 300 ml;
  • egg - 3 pcs.;
  • salt;
  • flour - 210 g;
  • pepper;
  • milk - 210 ml.

Cooking:

  1. Defrost fillet. Slice. You will need portioned pieces. To salt. Sprinkle with pepper. Grind. Set aside for half an hour.
  2. Pour eggs into milk. To salt. Beat. Pour flour and beat again. The mass should be homogeneous, without lumps.
  3. Pour oil into a pan and heat it up a lot. Take a fork. Chop the fish piece and dip in batter. Move to a pan. Fry the workpiece until beautiful, crisp.

Fish baked in foil with vegetables

Pangasius fish fillet cooked in foil will turn out to be juicy and aromatic.

Ingredients:

  • pangasius - 3 pcs.;
  • spice;
  • salad - 210 g;
  • tomato - 3 pcs.;
  • carrot - 1 pc.;
  • pepper - 1 pc.;
  • onion - 1 pc.

Cooking:

  1. Cut fillet into portions. Tomatoes and onions will need half rings. Grate the carrots using a coarse grater.
  2. In a prepared baking dish, spread the foil. Arrange the vegetables and cover the fish pieces on top. Wrap in foil.
  3. Send to bake in a hot oven. 180 degree mode. It will take half an hour.

Tomato and Potato Recipe

A delicious and nutritious dish that will decorate not only everyday dinner, but also a festive table.

Ingredients:

  • pangasius - 1100 g;
  • sour cream - 35 ml;
  • spice;
  • tomatoes - 2 pcs.;
  • pepper;
  • onion - 1 pc.;
  • salt;
  • potatoes - 6 pcs.

Cooking:

  1. Defrost fillet in vivo. To do this, remove the carcass from the bag and leave it on the table. A microwave will disturb the delicate structure of the fish and make the quality of the product worse. Slice potatoes and fish fillets. Chop the onion and cut the tomatoes into circles.
  2. Put half the potatoes in the form. Sprinkle with salt and pepper. Arrange half the fish pieces and cover with tomatoes. Fold onion rings. Put the remaining fish and cover with potatoes. Salt and sprinkle with pepper. Smear with sour cream.
  3. Send to bake in the oven. 185 degree mode. Half an hour.

Pangasius cutlets

Due to the fact that the fish belongs to fatty varieties, cutlets are very tasty. Buy only frozen carcasses in stores. Without freezing, fish are not delivered to stores. Thawed pangasius and without packaging - a sure sign of improper storage of fish.

Ingredients:

  • semolina - 4 tbsp. spoons;
  • pangasius - 950 g filet;
  • salt;
  • oil;
  • fat - 120 g.

Cooking:

  1. Chop fish and lard into pieces. Place in a meat grinder. Grind.
  2. Pour semolina and salt. Mix. Put in the refrigerator and insist for half an hour.
  3. Form cutlets. Place in a preheated skillet with butter. Fry on both sides until golden brown. Cover and extinguish for a quarter of an hour at minimum flame.

Fish under an onion-mushroom coat

The dish is obtained with a delicious forest aroma and delicate taste. If the children will eat the dish, then for cooking choose a small filet in size. Large carcasses contain a lot of fat.

Ingredients:

  • pangasius - 550 g;
  • black pepper;
  • onion - 1 pc.;
  • salt;
  • hard cheese - 55 g;
  • champignons - 210 g;
  • tomato sauce - 2 tbsp. spoons;
  • garlic - 2 cloves;
  • oil;
  • mayonnaise - 4 tbsp. spoons;
  • cream - 200 g.

Cooking:

  1. Sprinkle with salt and pepper fillets. Grind. Sprinkle with lemon juice. Set aside for half an hour.
  2. Chop the champignons. Place in a frying pan with oil and fry.
  3. Pour mayonnaise into cream. Add tomato sauce. Throw chopped garlic cloves. Mix.
  4. Place a portion of mushrooms and onions in a mold. Put the filet. Cover with the remaining onion with mushrooms. Pour the sauce and sprinkle with grated cheese.
  5. Send bake to the oven. 180 degree mode. Time is half an hour.

In order not to spoil the dish, choose the right fish. It should be intact, in color light pink.If the carcass has a dark shade and broken pieces, then the storage rules were violated and the fish was repeatedly frozen.

Cooking in Tomato Sauce

A wonderful dish that is cooked without bones. Thanks to tomato sauce, the fish acquires a unique rich taste.

Ingredients:

  • tomato sauce - 210 ml;
  • pangasius fillet - 2 pcs.;
  • pepper;
  • garlic - 4 cloves;
  • salt;
  • onion - 0.5 pcs.

Cooking:

  1. Salt the fillet and spread with tomato paste. Chop garlic cloves and onions. Put on the fish. Wrap in foil.
  2. Place in the oven. Hold for half an hour. 180 degree mode.

Chinese fish soup

A distinctive feature of the soup is the original sour taste, which has gained worldwide popularity in Chinese restaurants.

Ingredients:

  • cilantro;
  • pangasius - 320 g;
  • allspice;
  • water - 930 ml;
  • lemon - 1 pc.;
  • tomato - 1 pc.;
  • rice is a handful;
  • chili pepper - 2 pcs.;
  • soy sauce;
  • garlic - 4 cloves;
  • sea ​​salt - 2 tsp.

Cooking:

  1. Finely chop the garlic cloves. Dip in water. Salt and boil.
  2. Cut the fish into small pieces. Send to water. Boil for five minutes.
  3. Squeeze juice from lemon into water. Place chopped chili sauce. Pour in soy sauce to taste. Sprinkle with allspice. Stir.
  4. Cut the tomato into small cubes. Send to soup. Stir and boil for five minutes.
  5. Chopped greens to send to the finished stew.

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