Pan-fried Pangasius fish

There are many ways to eat Basa fish, and the cooking methods are also very different. One of them is pan-fried Basa fish. Pan-fried Basa fish is actually fried in some way, and then some other ingredients are added to enhance the flavor of the Basa fish. The nutritional value of Basa fish is very high. So what is the method of pan-fried Basa fish?

Basa fish is an important freshwater aquaculture species in Southeast Asian countries. It belongs to the order Siluriformes, and the Paugusius hamiltoa of the genus Paugusius is a scaleless fish. It is a unique high-quality economic fish in the Mekong River Basin. Its Vietnamese transliteration is "CABaSa", which means "three fat fish" because three large pieces of fat accumulate in the abdominal cavity of the fish during its growth, accounting for about 58% of its body weight.

This fish has the advantages of fast growth, large size, high yield, wide diet, easy breeding, white and tender meat, delicious taste, rich nutrition, no intramuscular spines, and easy processing. After one year of breeding, the seedlings can grow to 500-800 grams, and the next year they can grow to 1500-2000 grams, and the largest individuals can reach 15 kilograms.

Defrost the basa fish, rinse it dry, and wipe off the moisture on the surface with a kitchen wipe. Prepare green onions, ginger, garlic, lemon, onion, mint, etc. (Onion and mint were added on the spur of the moment to make the fish taste richer)

Cut the scallion into sections, cut the ginger into shreds, smash the garlic, cut the onion into strips, and chop the mint leaves for later use. (Continue to ignore the eggs in the picture)

Cut the fish into sections, then put it at the bottom of the container, spread all the ingredients on it, add half a spoonful of soy sauce, olive oil, cooking wine, squeeze the lemon juice, and marinate together.

After 20 to 30 minutes, when the food is fully flavored, pour a little oil into the pan, heat it over high heat, then turn to medium-low heat. (I use an induction cooker) Put the meat pieces into the pan one by one and fry until both sides are golden brown. Fry the thicker parts for a little longer. Finally, serve with garlic chili sauce.

The golden, tender and delicious pan-fried Basa fish is ready. (I tried dipping the fish in egg white and coating it with flour before frying it, but I didn’t want to fry the fish in too much oil, as it would easily stick to the pan, so I ended up frying the fish without using egg and flour.)

ps: 1. Be careful when turning the fish when frying, so as not to break the fish meat!

2. Finally, sprinkle some freshly ground black pepper and it will be delicious!