Japanese Style Kabayaki Pangasius

Name: Japanese Style Kabayaki Pangasius
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 250g Frozen Pangasius; 30g Daxi Da Original Barbecue Sauce; 30g Daxi Big Sauce Barbecue Sauce

by Little skinny sisnensj

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Kabayaki is a dish made by breaking the bones of fish and coating it with a sweet soup made mainly of soy sauce and sugar. Japanese-style Kabayaki eel, which has been passed down from the Edo period to the present, is a representative dish of Kabayaki. Since Kabayaki eel is very famous, why do we make this Kabayaki panasa today?

Give me a reason
1. The eel is slightly fatty and has a heavier fishy smell, while the pangasius is smooth and tender, with almost no peculiar smell. It is suitable for all kinds of people to enjoy
2. The price of eel is slightly more expensive, but pangasius is common and cheap. At the end, you can buy a few packs of frozen pangasius fillet and put it in the refrigerator when you want to eat. Just take it out and put it on the rice after defrosting and pouring the sauce on the rice. Just sauce~

Ingredients

Japanese Style Kabayaki Pangasius

1. After thawing the pangasius, wash and wipe dry the water, mix the two flavors of barbecue sauce and marinate the fish for half an hour;

Japanese Style Kabayaki Pangasius recipe

2. Pour a little oil in the pot, slowly fry the fish on medium and low heat, while frying, smear the sauce on the fish to color, turn over repeatedly and apply the sauce 2-3 times until the fish is fully cooked;
(The sauce is easy to paste, simmer slowly on low heat, be careful of broken fish when turning over)

3. Put the fish out, add the remaining sauce to the water in equal proportions, pour it into a pot and boil to thicken and turn off the heat;

4. Put the fish on the rice, pour the soup over the fish and rice, sprinkle a pinch of white sesame

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