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🍽️ Spicy Pangasius with Vegetables

319 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly.
  2. 2. Halve the tomatoes and slice them thinly.
  3. 3. Wash the bell peppers.
  4. 4. Halve the bell peppers.
  5. 5. Remove the seeds and white inner membranes from the bell peppers.
  6. 6. Cut the bell peppers into thin strips.
  7. 7. Clean the spring onions.
  8. 8. Wash the spring onions.
  9. 9. Slice the spring onions diagonally into thin rounds.
  10. 10. Rinse two limes under hot water.
  11. 11. Squeeze the juice from the limes.
  12. 12. Grate fine 1/2 teaspoon of lime zest.
  13. 13. Wash the coriander.
  14. 14. Shake the coriander dry.
  15. 15. Pluck the coriander leaves from the stems.
  16. 16. Set aside some coriander leaves for garnish.
  17. 17. Finely chop the remaining coriander.
  18. 18. Place peppercorns and chili peppers into a mortar.
  19. 19. Crush the peppercorns and chili peppers finely.
  20. 20. Peel the garlic cloves.
  21. 21. Finely chop the garlic.
  22. 22. Mix lime juice, chopped coriander, crushed peppercorns, crushed chili peppers, garlic, honey, and soy sauce in a bowl.
  23. 23. Rinse the fish fillets under cold water.
  24. 24. Pat the fish fillets dry with a kitchen towel.
  25. 25. Place the tomatoes, pepper strips, and spring onions in a heatproof dish.
  26. 26. Place the fish fillets on top of the vegetables.
  27. 27. Spread the marinade evenly over the fish fillets.
  28. 28. Pour the fish stock into the side of the dish.
  29. 29. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
  30. 30. Place the dish on the middle or upper rack.
  31. 31. Bake the fish for 8 to 12 minutes.
  32. 32. Rinse the remaining lime under hot water.
  33. 33. Cut the lime into four wedges.
  34. 34. Plate the fish fillet on the vegetables.
  35. 35. Serve the fish with the lime wedges and the reserved coriander leaves.

Nutrition per serving