Pangasius fish fillets prepared with aromatic herbs and delicious spices. This is a wonderful way to spice up regular fried fish and ensure that the dish is packed with flavor. Serve with rice for an authentic Southeast Asian experience.
Pangasius fish, fillets1 Kg
Soy sauce1 tablespoon
Worcestershire sauce1 tablespoon
Chili flakes1 tablespoon
Thai red chili, crushed1 tablespoon
Red chili powder1 tablespoon
Onion powder1 tablespoon
Chili garlic powder1 tablespoon
Garlic paste1 tablespoon
Thai chili paste1 tablespoon
Oyster sauce1 tablespoon
Garlic, chopped1 tablespoon
Olive oil4- 5 tablespoons
Parsley, chopped4 – 5 tablespoons
Garlic cloves, chopped2
Capsicum slicedas needed
Lemon juice1 lemon
For marination: in a bowl, combine fish fillets with soy sauce, Worcestershire sauce, salt, red chili flakes, crushed thai chili, red chili powder, onion powder, chili garlic sauce, garlic paste, thai chili paste, oyster sauce, chopped garlic, olive oil, chopped parsley, mix well until well coated.
Cover and let it marinate for an hour.
In a frying pan, heat oil with butter over medium flame, pan fry the marinated fish fillet.
Add more butter if needed.
Turn each side after 5 minutes making sure that the fish is properly cooked.
Toss in some garlic cloves.
Add sliced lemons, capsicum along with lemon juice.
Enjoy! Please give us your feedback in the comments below.