Fish and seafood dishes

Pangasius with apple and cinnamon

Pangasius is a freshwater fish of the catfish family that is bred in Vientiane. From the outside, the fish looks like a catfish, but by nature it is predatory, so the people gave it another name, “shark catfish”. Pangasius meat combines the properties of freshwater and sea fish – tender, boneless. Fillets are great for frying, stewing or baking. We offer a recipe pangasius with apples and cinnamon.

Pangasius with apple and cinnamon – ingredients

  • Pangasius fillet – 500 g.
  • Apples – 2 pcs.
  • Cream – 150 g.
  • Flour – 1/2 tbsp. spoons
  • Ground cinnamon – 1/2 tsp.
  • Oil, salt, sugar.

Pangasius with apple and cinnamon – recipe

Wash the fish fillet and dry it on paper towels.

Peel the apples and cut out the core, cut into thin circles.

Dust one side of the pangasius fillet with flour, place it on a heated pan with oil, flour side down. Fry for 3-4 minutes and turn over.

Place apple slices on top, sprinkle with cinnamon, a pinch of sugar and salt.

Cover with cream and simmer with the lid closed for 20-25 minutes.

Remove the fish from the stove and leave to infuse for another 5 minutes.

Transfer the dish to a plate, garnish with salad and serve.

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