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Your own Pangasius
recipe on
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  • 500 grams of pumpkin, fresh and clean
  • 2 dl coconut milk
  • 1 dl water
  • 5 fresh lime leaves (Djeroek Poeroet)
  • 6 grams of salt
  • 10 grams of Thai Curry
  • 10 grams of ginger root
  • 4 pieces of Pangasius fillet
  • 30 grams of butter
  • 40 grams of olive oil
  • 80 grams of snow peas
  • 10 grams of butter
  • 10 grams of olive oil

VIDEO: Pangasius, hot pumpkin, and snow peas

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Looking for an autumn dish? Look no further, you’ve found the perfect one. Triple P: pumpkin, pangasius, and peas. Need we say more?


4 persons


  1. Cut the pumpkin into pieces of 2 cm and cut 1 piece of ginger of 10 grams.
  2. Put the pumpkin pieces, coconut milk, water, lime leaf, ginger, and salt in a saucepan.
  3. Put the lid on the pan and cook it over low heat. Stir occasionally to prevent burning (you can add water if necessary).
  4. Remove everything from the heat when the pumpkin is evenly cooked, and the moisture has almost evaporated. Get lime leaf and ginger from pumpkin mass.
  5. Finely beat the pumpkin in a blender and add the Thai Curry to taste. Add coconut milk if necessary and season with salt.
  6. Pat the pangasius fillet dry with kitchen paper and separate the fillets.
  7. Fry pangasius fillet in a frying pan until golden brown with olive oil, butter, and salt.
  8. Clean the snow peas and cut them lengthwise into thin julienne/strips.
  9. Heat olive oil in a pan and fry the snow peas without coloring.
  10. Add butter and salt to taste. Deglaze with a little water and steam it dry.
  11. Serve the pangasius, snow peas, and pumpkin puree.

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