Pangasius may be less well known than salmon or tuna, but it’s super tasty and versatile. Enjoy this delicious pangasius recipe as a dinner for two.
- INGREDIENTS
2 panga fillets
4 tbsp grated parmesan cheese
½ bunch chopped parsley + extra for garnish
4 tbsp olive oil
4 tbs water, cold
Zest and juice of ½ organic lemon
1 small onion
25g butter
100g risotto rice
200ml vegetable stock
75ml white wine
150g green asparagus
Salt to taste
200g cherry tomatoes
2 tbsp olive oil
1 tbsp sugar
½ tsp salt
1 pinch of coarsely ground pepper
2 tbsp flour
1 tbsp butter
- DIRECTIONS:
Risotto
- Use a blender or mortar and pestle to mix a pesto of parsley, oil, water, lemon and a pinch of salt.
- Cut the asparagus diagonally into thin slices. Leave the heads whole.
- Peel and finely dice the onion. Melt the butter in a saucepan and sauté the onion until it is translucent. Add the rice and sauté another minute or two.
- Deglaze the pan with white wine, then let the rice cook on low heat for about 20 minutes, slowly adding the broth a few spoonfuls at a time. Let the rice soak up the broth before adding more.
- Add the asparagus to the pan 5 minutes before the risotto is done. Add 2 spoonfuls of pesto to the risotto just before you take it off the heat. Use the rest as a garnish later.
Tomatoes
- Preheat the oven to 250 C.
- While the risotto is cooking, place the tomatoes in an oven proof dish along with other ingredients and bake for 10 minutes, until the tomato skins begin to split.
Pangasius
- Rinse the pangasius filets with cold water and pat dry.
- Mix flour with lemon zest. Salt and pepper filets on both sides, then coat them well with the lemon flour.
- Heat the oil in a pan and fry the fish on high heat for 2 minutes. Lower the heat and add the butter. Cook for 2 more minutes, using a tablespoon to baste the fish with the melted butter. Deglaze with lemon juice.
To serve
Create a bed of risotto on which to nest the pangasius filets and roasted tomatoes. Garnish with pesto and parsley leaves.
