Tuesday, April 8, 2008

Discovering Panga


I went to one of the nicer supermarkets and they were selling panga-fish fillets there. I had no idea what it tasted like, but it looked really pretty. Fresh, white, slightly pink in the centre. So I bought some and embarked on some experimenting - I made half of it wrapped in Parma, with pesto and sun-dried tomatoes in the oven and the other half battered. Both were really good, turns out panga has quite a strong, sweet, natural taste, but the Parma-roll was simply heavenly.

Panga-fish rolls with Parma (serves 2):

1 panga fillet
4 slices of Parma
3 tsp of pesto
5 sundried tomatoes, chopped
spring onions for tying

Cut the fillet of fish in two, lay out two slices of Parma, cover the fish fillet with pesto and then place the fish fillet on the ham, pesto side down. Put half of the chopped sun-dried tomatoes in the middle, roll up the fish and tie the roll with some spring onions.

Bake in loose tin-foil for 15 minutes at ~180 C and then uncover and cook for ~7 minutes.

Battered panga (serves 2):

1 fillet of panga
1 egg
5 tsp flour
some light-cream (10%)
dried dill weed
dried parsley
lemon pepper
white pepper
salt

Mix the egg, 3 tsp of flour, cream, herbs, salt and pepper. Pat both sides of the fillet with flour lightly. Cover in batter. Cook on medium heat (cover) for about 7 min on both sides.

I served both with potato-carrot mash and steamed mangetouts.

9 comments:

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Mode 1 said...

Before buying or eating Panga you may want to read this:
www.whytraveltofrance.com/.../why-you-shouldnt-eat-pangas-fish-in-france-or-anywhere-else-for-that-matter/
At the least do a little research on the fish you are buying and find out where it comes from....be careful.

Dave Spence said...

We just arrived in Paris and discovered this fish, as it is quite cheap in the grocery stores. We just pan fried it a few times so tonight I thought of looking up some recipes for it. Fortunately I found your web site. Unfortunately the first google search result was a page about Panga:

http://www.dietmindspirit.org/2008/01/30/why-you-shouldnt-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole/

So, I think after tonight it will be off our list. I'm not a super eco-maniac or eco-warrior, but we do try to be knowledgeable in our purchases and choices. Unfortunately Panga doesn't seem like a wise decision. So it's off to the local fish store where I can get local fish that (hopefuully) isn't raised in an industrial poluted Asian river.

Anonymous said...

Thanks for sharing the link, but unfortunately it seems to be down... Does anybody have a mirror or another source? Please answer to my post if you do!

I would appreciate if a staff member here at foodgoodtoeat.blogspot.com could post it.

Thanks,
John

Kat said...

the link worked fine for me just now? you mean the "don't eat it, it's poisonous link?"

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Ottar said...

Many of the "Panga is dirty, poisonous, raised in sewers etc."- pages seem blocked or are difficult to open. My guess is it must be the work of hired hackers. However, it has to do with two French TV reports focussing on the appalling conditions at some panga farms. Reportedly there are control routines at both ends supposed to prevent fish from such farms being exported or imported.

Ottar said...

It seems that pages describing the conditions at some panga farms are often difficult to open or seem blocked in some way or other, - possibly the work of hired hackers. The reports of pangas raised in sewers or pumped full of pesticides or antibiotics are said to stem from two French TV-reports on Panga farming. Vietnamese authorities assert that although black sheep do exist, only farms with a clean bill of health are allowed to export.

Anonymous said...

There is "panga" (Pterogymnus laniarius), a marine fish, and "pangas" (Pangasius hypophthalmus), the "dreaded" Mekong River catfish.
It would be good to be clear (and "do some research") on which fish Kat bought and prepared recipes for and which one others are actually referring to.