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Pangasius with Vegetables in a Pan

Name: Pangasius with Vegetables in a Pan
Total time: 35 min
Yield: 4 servings
Ingredients: 2 pieces pangasius fillets; 2 pieces red peppers; 2 pieces green peppers; 1 piece red onion; 1 piece white onion; 3 piece lime; 1 kg leeks; 1 dessert spoon sweet paprika; 1 dessert spoon curry; 1 teaspoon salt; 1 teaspoon black pepper; 3 tablespoons olive oil

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 pieces pangasius fillets
2 pieces red peppers
2 pieces green peppers
1 piece red onion
1 piece white onion
3 piece lime
1 kg leeks
1 dessert spoon sweet paprika
1 dessert spoon curry
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil

Step-by-Step Preparation

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Rinse the pangasius fillets thoroughly under cold water and place them in a deep bowl, gently patting them dry with paper towels. Add sweet paprika, curry, black pepper, salt, and 2 tablespoons of olive oil. Gently massage with your hands to ensure the spices penetrate every part of the fish. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour.

Wash and trim the leeks with plenty of water and slice them into rings of medium thickness. Remove the seeds from the peppers and chop some into large pieces and the rest into julienne (thin long) strips. Peel the red and white onions and slice them into half-moon shapes.

Heat a wide, thick-bottomed pan over medium heat and add the remaining 1 tablespoon of olive oil. Add the chopped onions to the heated oil and sauté for approximately 3 minutes until they become translucent and soft.

After the onions, add the leeks and peppers to the pan. Be careful not to let the vegetables become too soft; continue to sauté for approximately 4-5 minutes so they remain slightly crunchy (al dente) and retain their nutritional value.

Carefully place the marinated pangasius fillets on top of the prepared vegetables. Cook over medium heat for approximately 5-7 minutes, gently turning the fish until both sides turn golden yellow and are completely cooked.

While the fish and vegetables are cooking, drizzle the freshly squeezed lime juice over the dish just before removing the pan from the heat. Shake the pan slightly and mix for 1 more minute to let all the flavors blend together, then remove from the heat.

Chef's Tips

While marinating the fish, you can release the aromatic oils of the curry and sweet paprika by lightly sautéing them in a pan with olive oil for about 30 seconds before mixing.
Using a balanced amount of both the white and green parts of the leeks will enrich both the flavor profile and the color harmony of the dish.
Sautéing quickly over high heat gives the best results for keeping the vegetables crispy.

Alternative & Optional Ingredients

In cases where you cannot find Pangasius, you can apply this recipe with different white meat fish types such as cod or tilapia.
To achieve different textures, you can add thinly sliced carrots or zucchini to the pan during the sautéing stage.
As a carbohydrate preference to serve alongside, you can choose quinoa or boiled basmati rice instead of rice pilaf.

Gourmet Recommendations

If you want to add a touch of Asian cuisine to the dish during the serving stage, you can add a few drops of high-quality soy sauce or very finely chopped fresh ginger.

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Nutrition Facts

Per Serving

Calories285 kcal

Protein24 g

Carbohydrates22 g

Fat11 g

Fiber 6 g

Sugar 7 g

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