Pangasius – Sweet and Sour Fish Fillet, with Pineapple and Paprika
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 720 g fish fillet (s) (panasius)
- 4 tablespoon flour
- 4 tablespoon clarified butter
- salt and pepper
For the sauce:
- 1 onion (s), finely chopped
- 1 red pepper (s), diced
- 5 slices pineapple, can, finely chopped
- 6 tablespoon pineapple juice
- 4 tablespoon soy sauce, light
- 4 tablespoon tomato ketchup
- 4 tablespoon vinegar (wine vinegar)
- 2 tablespoon honey
- 100 ml orange juice
- 2 teaspoon spice mix (Asian spice)
- 1 pinch (s) chili powder
- 1 ½ tablespoon oil
Print Recipe
Pin Recipe Instructions
- For the sauce, heat a frying pan and add 1½ tablespoons of oil. Fry the onions, then add the diced paprika and fry over medium heat for approx. 2 minutes, deglaze with the orange juice and reduce for approx. 3 minutes. Fold in the pineapple pieces, then add soy sauce, tomato ketchup, vinegar, honey, pineapple juice, Asian spice and chili powder. Slowly reduce to the desired consistency, stirring constantly, then season to taste.
- Season the pangasius fish fillets with salt and pepper. Put the flour on a plate, turn the fish fillets in it, shake off the excess flour. Fry the fillets in a large pan in hot clarified butter over medium heat for a total of 6-8 minutes until golden brown, turning once.
- I recommend basmati rice with it.
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