Sunday, January 4, 2009
20090104 Gingery Pangasius with Rice
(SOURCE: Albert Heijn Recipes)
I think pangasius is a kind of catfish, but am not entirely sure. My husband does not like seafood because he cannot stand the smell of fish, but he managed to clean this dish. The trick is ginger, as its fragrance covers the "fishy" odor! By the way, I added a dash of flour to the recipe so the fish won't break that easily, and halved the ketjap manis. Serves 4.
400g pangasius fillets, cut into chunks
1 ginger slice (about 3cm), cut into thin strips
2 garlic cloves, sliced
2 tsp sunflower oil
400g Chinese roerbakmix (bean sprouts, carrot, spring onion, etc.)
50g nasi seasoning
2tsp ketjap manis
25g bieslook, finely chopped
Salt and pepper
1. Coat the fish with a thin layer of flour, and season with salt and pepper.
2. Heat the oil in a wok, and fry the fish for 5 minutes. Leave aside.
3. Fry the vegetables, ginger, and garlic in the wok for 5 minutes. Add 150ml water, nasi seasoning, and ketjap manis, and heat up for about 3 minutes.
4. Add the fish and fresh bieslook. Serve with white rice.