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    Home » fish

    Pangasius in tomato-saffron sauce

    30 April 2018 by toondebacker 2 Comments

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    Pangasius fillet in tomato-saffron sauce
    Pangasius fillet in tomato-saffron sauce

    This Pangasius in tomato-saffron sauce is delicious and easy. My plan was to make a dish with fish and saffron, based on the fish availability in my local supermarket. As they were offering rebates on pangasius, I decided to use this catfish from South-East Asia.

    Pangasius fillet in tomato-saffron sauce

    Pangasius in tomato saffron sauce

    an easy and surprising oven dish with fish in a tomato safron sauce. This was served with a delicious polenta to make a great meal.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course lunch, Main Course, oven dish
    Cuisine European
    Servings 2 persons
    Calories 632 kcal

    Ingredients
     
     

    Pangasius fillet

    • 2 Pangasius fillets
    • 200 ml cream
    • 1 dl white wine
    • 2 onions small
    • 1 tomato
    • capers a handful
    • saffron threads a few
    • olive oil

    Polenta

    • 100 gram polenta
    • 400 ml water
    • 1 tablespoon butter
    • pepper
    • salt

    Instructions
     

    • Warm up 400 ml of water for the polenta, it should not be cooking.
    • Then put the fire very low and stir in the polenta.
    • Add a tablespoon of butter, pepper and salt, and stir well until a thick mass is formed. Keep the polenta warm.
    • Preheat the oven to 180° C.
    • Chop the onions and cut the tomato very finely.
    • Let the saffron soak in the cream.
    • Bake the onions in olive oil, and quench the wine after a few minutes.
    • Add the tomatoes and reduce.
    • Then add the cream and the capers.
    • Place the pangasius fillet in an oven dish, and spread the sauce over it.
    • Leave to bake in the oven for 10-15 minutes.Arrange the plates with the polenta and enjoy with a glass of white wine.

    Notes

    If you do not have saffron, you can also color the sauce with a little tomato paste, or even some turmeric. I think dark olives would also go very well with this dish. They give a nice Mediterranean touch.

    Nutrition

    Serving: 500gCalories: 632kcalCarbohydrates: 57gProtein: 9gFat: 38gSaturated Fat: 23gCholesterol: 138mgSodium: 68mgPotassium: 485mgFiber: 3gSugar: 8gVitamin A: 2089IUVitamin C: 17mgCalcium: 111mgIron: 1mg
    Keyword oven dish, pangasius, tomato-saffron sauce
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    About pangasius

    Pangasius, or panga fish, has its origins in South East Asia, in the Vietnamese Mekong delta. It belongs to the species of the large catfish and lives in the fresh and brackish waters of the Mekong delta.

    Pangasius is not the most popular fish in the world. This negative image gave birth to other names to market this catfish in different regions. In America and Australia you might buy it as "basa fish", "swai", or “bocourti”. In the UK you might buy as cobbler.

    Panga wars

    As mentioned before, the name tag pangasius creates a lot of emotions and concerns about quality and sustainability. But where do these come from, and what is truth and fiction?

    The so called panga wars, or the catfish dispute, goes back to a trade war between the US and Vietnam in the beginning of this century. Cheap Vietnamese imports were flooding the US markets and harming the catfish growers in the United States. Protectionist measures tried to protect American farmers: American Pangasius first so to say.

    With different claims and measures import was prohibited and/or a negative image was created. It had to be sold under the name Basa and the label “made in Vietnam”. Dumping allegations were raised and alleged environmental concerns about the conditions in which the fish was grown and the farmers had to work were put into the spotlights.

    About pangasius farming conditions

    You may know the story that farmers raise pangasius in the dirty and polluted waters of the Mekong delta in Vietnam. Well, it is true that this is the natural habitat of this large catfish. However the farmers do not grow the fish in the river itself, but in separate waters outside the river. These meet the export standards for export in other regions. So different labels ensure that (European) standards with regards to labor, medicine usage and food are met European standards. But does this mean that there is no misuse? For sure not, but eating Pangasius is not per definition unhealthy and unethical.

    More resources to inform yourself

    • Wikipedia page on Pangasius
    • Wikipedia page on Basa (fish)
    • The catfish dispute on Wikipedia
    • Seafoodhealthfacts: Pangasius
    • Pangasius, the moneymaker that nobody loves (from seasfoodsource.com)

    More surprising.fish

    • Thieboudienne
    • Asparagus with mousseline sauce and catfish
    • ceviche
    • Fiskasupa
    • fishballs with cilantro

    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

    Pangasius fillet in tomato-saffron sauce
    Pangasius filet in tomato saffron sauce
    Pangasius fillet in tomato-saffron sauce
    Pangasius fillet in tomato-saffron sauce
    Pangasius in tomato saffron sauce

    Share this recipe

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    Reader Interactions

    Trackbacks

    1. 10 times surprising from the oven; surprising recipes says:
      18 November 2018 at 12:36

      5 stars
      […] Pangasius fillet with tomato-saffron sauce […]

      Reply
    2. Refreshing polenta coconut cake with lemon; surprising recipes says:
      9 April 2019 at 20:55

      5 stars
      […] That's also where the typical yellow colour is coming from. It can be cooked (see my Pangasiusfilet with Polenta), grilled, used in a porridge or pudding, and also be used in a cake. It is used to replace flour […]

      Reply

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    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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