Culinary Uses & Everyday Applications
With its mild flavor and tender texture, Pangasius is a versatile white fish for family meals, meal preparation, and everyday cooking.
🐟 Crispy Breaded Fish Fillets
Coat in seasoned breadcrumbs and pan-fry or deep-fry until golden and cooked through. Serve with tartar sauce, garlic mayonnaise, or sweet chili sauce.
🧄 Garlic Butter Pan-Seared Pangasius
Pan-sear in olive oil until lightly golden, then finish with garlic butter and fresh lemon juice for a simple, flavorful meal.
🥢 Asian Ginger-Soy Steamed Fish
Steam gently with ginger, scallions, and light soy sauce for a delicate preparation that pairs well with steamed rice and vegetables.
How to Prepare & Cook Pangasius Fillets
01Thaw & Dry: Thaw the fillets in the refrigerator. For faster thawing, place the fish in a leak-proof bag and immerse it in cold water. Pat dry thoroughly with paper towels before seasoning.
02Choose Your Cooking Method: Pan-fry, bake, or steam.
- Pan-Sear: Heat a small amount of oil in a skillet over medium-high heat. Cook for approximately 3–4 minutes per side, depending on fillet thickness, until lightly golden and cooked through.
- Oven Bake: Arrange the fillets on a lightly oiled baking tray. Bake at 190°C (375°F) for approximately 12–15 minutes, depending on thickness.
- Steam: Place the fillets in a steamer with your preferred aromatics and steam for approximately 8–10 minutes, depending on thickness.
03Check & Serve: Check the thickest part of the fillet with a food thermometer. Fish should reach an internal temperature of 63°C (145°F) before serving. Serve immediately with fresh herbs, lemon wedges, rice, vegetables, or your preferred sauce.
*Cooking times are approximate and may vary depending on fillet thickness, starting temperature, and cooking equipment. Internal temperature is the best guide for determining doneness.
Recipe: Crispy Breaded Cream Dory with Tartar Sauce
10 min Prep | 10–15 min Cook | Serves 2
Ingredients
Tartar Sauce
- ¼ cup mayonnaise
- 1 tbsp pickle relish
- 1 tsp lemon juice
- Black pepper to taste
Directions
01Pat the thawed fillets completely dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
02Dredge each fillet in flour, dip into the beaten egg, and coat evenly with breadcrumbs.
03Heat enough oil over medium heat to lightly coat the base of a skillet. Fry the breaded fillets for approximately 4–5 minutes per side, depending on thickness, until golden brown and cooked through.
04Meanwhile, combine mayonnaise, pickle relish, lemon juice, and black pepper to prepare the tartar sauce.
05Check that the thickest part of the fish reaches 63°C (145°F). Drain briefly on paper towels and serve with tartar sauce, lemon wedges, and fries or a fresh salad.
Chef's Note: For extra crunch, refrigerate the breaded fillets for 10–15 minutes before frying to help the coating set.
| Reference Nutritional Values (raw Pangasius flesh) | Per 100 g | % DV* |
| Calories | 90 kcal | 4% |
| Total Fat | 2.5 g | 3% |
| Saturated Fat | 0.7 g | 4% |
| Cholesterol | 45 mg | 15% |
| Sodium | 110 mg | 5% |
| Total Carbohydrates | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0 g | — |
| Protein | 16 g | 32% |
| Calcium | 10 mg | 1% |
| Iron | 0.3 mg | 2% |
| Potassium | 280 mg | 6% |
*Percent daily values are based on a 2,000-calorie diet. Reference values are based on comparable raw Pangasius. Actual nutritional values may vary.
Storage
Proper frozen storage helps maintain the quality, texture, and flavor of Pangasius fillets.
01Keep Frozen: Store continuously at −18°C (0°F) or below until ready to thaw and prepare.
02Keep Sealed: Keep in the original sealed packaging to help protect against freezer burn, dehydration, and flavor loss.
03Delivered Frozen: Shipped via temperature-controlled handling across Metro Manila or available for pickup in Makati City.
Shelf Life
Refer to the packaging for the applicable best-before date.
01Frozen Storage: Keep frozen at −18°C (0°F) and consume before the best-before date indicated on the packaging.
02After Thawing: Keep refrigerated after thawing and consume within 1-2 days for best quality. Avoid refreezing after complete thawing.
03After Cooking: Store cooked leftovers in an airtight container under refrigeration and consume within 1 to 2 days.
