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Ingredients

  • 2 pangasius fillets (approx. 400 gr)
  • 250 gr cashew nuts
  • 2 eggs
  • 2 tablespoons salt
  • 4 tablespoons honey
  • ¼ chopped chilli pepper
  • 1 fresh mango
  • 3 tomatoes
  • 1 yellow paprika
  • 1 onion
  • 2 tablespoons chopped fresh coriander
  • 2 limes
  • 2 tablespoons sugar
  • olive oil

Pangasius with a spicy honey-cashew crust

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Panfried pangasius with a wonderful crust of cashew nuts and spicy honey, served on a fresh mixed mango salad. Ideal as an appetiser or a party snack!

Serves

24 party snacks

Directions

  1. Cut the tomatoes each in 4 parts and remove the heart
  2. Cut the paprika, onion and tomato in 0.5 cm cubes
  3. Put the tomato, paprika and onion in a bowl with a mix of 1 tablespoon salt and 2 tablespoons sugar and set aside for 30 minutes
  4. Cut the mango in 0.5 cm cubes and place it in a bowl with the coriander
  5. Drain the tomato, paprika and onion mix in a strainer and squeeze the limes over the mix while in the strainer
  6. Put the mix in a bowl and mix with mango and coriander
  7. Heat the honey with the chilli pepper in a small pan and set aside
  8. Crush the cashew nuts in a food processor
  9. Beat the eggs with 1 tablespoon of salt and put the mixture in a bowl
  10. Cut each panga fillet in 12 small parts, dip the panga parts in the egg and salt mixture, and turn it in the crushed cashew
  11. Heat the olive oil in a non-stick frying pan and cook the cashew covered panga for about 2 minutes on each side or until done to your liking
  12. Serve the panga on a bed of mixed mango salad and finish it with a few drops of the spicy honey

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