Braised pangasius

Overview

As the cheapest fish sold in supermarkets in Western countries, pangasius can be eaten in many ways, but most of them are based on Asian recipes (Westerners rarely eat freshwater fish, especially farmed fish). Its main consumer group is new immigrants from Asian countries, because the fish itself has many It has a strong earthy smell, so it is not recommended to steam or stew it in soup. Pangasius in Western supermarkets mostly comes in the form of frozen fish fillets (no scales, no spines, whole fish). It is easier to cook if it is marinated with wine and salt before cooking. It can be used for braised in braise, hotpot, or boiled fish. The braised pangasius fish I made today is simple and delicious!

Tags

• hot dishes
• home cooking
• corn oil
• lao gan ma
• light soy sauce
• old soy sauce
• pangasius
• salt
• shredded ginger
• tomatoes

Ingredients

Steps

1. 1 Wash the pangasius fish and set aside!

   

2. 2 Heat the oil pan until it is six-mature, pour in the corn oil, and add the pangasius. I have no experience this time and my hand was splashed with oil. Please be careful next time.

   

3. 3 When both sides are browned, add a spoonful of Laoganma, light soy sauce, and a little dark soy sauce. Add tomatoes.

   

4. 4 Simmer over high heat for ten minutes.

   

5. 5 Add a spoonful of salt and continue to simmer.

   

6. 6 Simmer over high heat until the juice is reduced and it is ready to serve.

   

7. 7 Put it into a bowl and pour the soup into the bowl. The family stir-fry is delicious.