Curry Pansa Fish

Curry Pansa Fish

1. Pangasius slices

2. Marinate in salt and add lemon juice. If you like to eat something with a little flavor, you can add pepper and pepper as appropriate. Marinate for half an hour.

3. Cut carrots and onions into small cubes for later use. If you like other vegetables, you can chop them into cubes. Because my son and I can’t eat that much, we only prepared these two kinds of vegetables. In fact, we can add fresh peas, corn kernels, and diced lettuce.

4. Put a few drops of oil, or even without oil, directly add the various cubes to the wok and stir-fry, add boiling water or stock, add the curry, and wait for the curry to melt. Be sure to stir more to avoid mashing the pot, you can add more water appropriately!

5. When the curry is completely melted, pour in the marinated pangasius, stir evenly with chopsticks, cook for 1 minute at most, turn off the heat, and pour out. You can sprinkle with white sesame seeds, which will look good and add fragrant.

6. Curry pansa fish out of the pot!

Tips:

1. After marinating the pansa fish, you can add egg whites to make the fish more tender. Be sure not to make the egg yolk, otherwise it will foam; 2. After adding the curry, stir more and wait for the curry to melt. Be sure to stir more to avoid mashing the pot, you can add more water appropriately! 3. Pangasius is a deep-sea fish. The thin slices are easy to cook. Don't cook for a long time because the meat will get old. 4. If you like a light curry flavor, you can buy a chili logo, just put one. If you like a bigger taste, you can buy three peppers with the logo, or even one extra.