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Ingredients

  • 2 pangasius fillets (approx. 400 gr)
  • 4 teaspoons mustard
  • 6 table spoons honey
  • 1 cucumber
  • 5 tablespoons rice vinegar
  • ¾ chopped chilli pepper
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons mayonnaise
  • 1 tablespoon chopped coriander
  • pepper and salt
  • olive oil

Honey-mustard marinated pangasius

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A beautiful sweet and sour dish of honey-mustard marinated pangasius on a bed of cucumber relish. Serve as an appetiser or party snack.

Serves

24 party snacks

Directions

  1. Mix the mayonnaise in a bowl with chopped coriander and some twists of pepper and salt
  2. Peel the cucumber, cut in length, take out the seeds with a spoon, and slice in small parts
  3. Mix the salt, sugar, rice vinegar and fine chopped chilli pepper with the cucumber, set aside for 30 minutes and then drain in a strainer
  4. Cut each panga fillet in 12 small parts, mix the honey and mustard in a bowl, add the pangasius pieces and marinate for 30 minutes
  5. Heat olive oil in a non-stick frying pan and cook the marinated panga for about 2 minutes on each side or until done to your liking
  6. Serve the panga on a bed of cucumber relish and finish it with a dash of coriander mayonnaise

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