Pan-fried Pangasius

Name: Pan-fried Pangasius
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pangasius; 2 tbsp Vegetable oil; 1/2 teaspoon salt; 1 carrot; 1 Hot pepper; 1 teaspoon Rice wine; 5g ginger; 1/2 head garlic; 1 piece egg; 1/4 teaspoon Mushroom essence; 1/3 teaspoon White pepper

by Mirror flower water moon na

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

When I wandered around in the supermarket, I found that there was a kind of fish called pangasius in the freezer. I hadn't eaten it before. I ate longli fish before. I wanted to know how the pangasius tasted, so I bought a bag and made it home. Unexpectedly, the taste is really good, and there are no thorns, so small pot friends can rest assured to eat.

Pan-fried Pangasius

1. Wash pangasius and cut into large pieces with a knife

2. Put it in a basin, add salt and stir well

3. Add the rice wine and marinate for 10 minutes

4. After marinating, add the beaten egg and wrap it on the fish cubes

5. Slice ginger and garlic, and shred green pepper and carrot with a knife

6. Put a small amount of oil in the pan to heat

7. Add fish pieces and simmer

8. After the fish pieces change color, remove the oil

9. Add the ginger slices and garlic to the leftover oil and saute

10. Add carrot shreds and fry

11. Add green pepper shreds and stir well

12. Add salt and fry

13. After the carrots are cooked, add the fried fish and mix well

14. Finally add a small amount of mushroom extract and pepper to the pot

Tips:
When frying the fish, it’s best to put the fish skin on top, and fry the meat side first. Because pangasius fish meat will leak out, you can put less oil. The fish skin side tends to stick to the pan. This is the best dish. It is more convenient to use a non-stick pan.