Your perfect combination fish.
Your own Pangasius
recipe on
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Ingredients
Sweet and sour dressing
- 2,5 tablespoons sugar
- 1 tablespoon +1 teaspoon fish sauce (“nước mắm”)
- 3,5 tablespoons rice vinegar
- 1 teaspoon minced garlic (“tỏi”)
- 1 small spicy red chili deseeded and minced
Grilled fish wrap in banana leaf
- 1 fish fillet, 200-250g
- 1 banana leaf, big enough to wrap around the fish completely or you can cut the fish fillet in half before wrapping.
- 2 tablespoon chili oil (mixture of minced garlic, lemongrass, black pepper, spicy chili and Annatto oil for coloring)
- 1 tablespoon minced garlic and shallot
- 2 tablespoon Fishsauce
Salad
- 160g Julienne of mango
- 80g Julienne of carrot
- 40g Julienne of red capsicum
- 80g “Cang Cua” – can be replaced by watercress of mustard sprouts.
- 60g baby spinach
- 20g (about 20 leaves) Vietnamese basil (“húng quế”)
- 20g (about 2 tablespoons) roasted broken peanuts
- 40g (about 8 cloves) shallots peel and finely cut marinade with rice vinegar.
Green mango salad with char-grilled Panga fish
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The delicious & popular salad with mango, vegetable & fish sauce combined with grilled pangasius will bring you a healthy & tasty dish. Idea for diet menu
Serves
4 persons
Directions
The delicious & popular salad with mango, vegetable & fish sauce combined with grilled pangasius will bring you a healthy & tasty dish. Idea for diet menu
1. Sweet and sour dressing
Mix all ingredients until sugar is completely dissolved and set aside.
2. Grilled fish wrap in banana leaf
- Marinade the fish with chili oil, garlic, shallot and Fishsauce for at least 20 minutes.
- Use banana leaf to wrap the fish completely
- Grill for 2 to 3 minutes per side, no more than 10 minutes in total.
- The fish is done when it’s flaky and opaque inside.
3. Salad
- Prepare all ingredients as above.
- Mix gently all ingredients except roasted peanut
- Place into a serving platter and top with slices of grilled fish and broken peanut.
- Pour the dressing prepared above just before serving and serve immediately.
Source: Saigon Cooking Class
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