A healthier version of fish finger with a burst of flavor that comes straight from your kitchen. Perfect for family and friends’ gatherings.

Preparation and cooking time: 50 minutes

  • Ingredients

Fish fingers

6 boneless pangasius fillets, rinsed and patted dry

4 cups of milk (approximately 1 liter)

1/2 cup tamari sauce/ thick soy sauce

1 tablespoon salt

1 tablespoon ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

3 tablespoons chili powder

2 cups of cornmeal or rice flour

Mango- chili dip

1 jar of mango jam

2 red jalapeno peppers or red chili peppers

Herbs (of choice)

Pinch of salt

  • Instruction

Pangasius Fingers

  1. Preheat the oven or the air fryer to 180 degrees Celsius for 10 minutes
  2. Slice the fillets lengthways into fingers, roughly 2cm wide while waiting for the oven to heat up
  3. Place the fillets in a large bowl and pour 4 cups of milk then place fillets in the refrigerator for at least 30 minutes. The milk will help remove the fishy odor
  4. Take the fillets out of the milk and pat dry lightly.
  5. Brush on tamari sauce and sprinkle both sides of fillets with salt, pepper, chili powder and other spices.
  6. Pour corn-meal or rice flour on a large tray. Coat fillets with dry flour and put them into the air fryer
  7. Spray air fryer tray with a thin layer of non-stick cooking spray and bake fillets for 15 minutes. Check the fillets after 15 minutes and bake an extra 5 minutes for crispier fish.
  8. Take the fish out of fryer and let the them cool down a bit
  9. Served with Mango-chili dip

Mango- chili dip

  1. Slice pepper lengthwise and remove the white membrane inside then remove all seeds for a mildly hot chili dip. Include a few or more seeds for spicier dip.
  2. Put the pepper and herbs in a small food processor until they are finely chopped.
  3. Put the mango jam into a serving bowl. Add in the mixture of hot pepper and herbs and a pinch of salt then stir till they all combined