What The Fish! One Fish, 2 Styles

Pangasius Hypothalamus is a riverine catfish cultivated in the Mekong region of SE Asia. Laos, Vietnam and Thailand are the main producers. Recently, the fish has gotten a lot of negative publicity. More objective info can be found here.

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Guess what? I bought some frozen Pangasius fillet. It’s cheap and I’ve also heard that it’s delicious. Check out the packaging. Reputable company and sold by a reputable supermarket in Singapore. Can’t be that bad, right?

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This is what frozen Pangasius looks like. Rather decent looking. I used one fillet for Chinese style steaming and two fillets for Thai style pla nerng manao.

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For Chinese style steaming, I used tomatoes, ginger, mushrooms. The seasoning included light soya sauce, white pepper, sesame oil and hua diao wine. Nothing spicy here as this is meant for the kids.

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Very decent results here. I don’t think anyone can tell that it’s a cheap freshwater fish. The flesh is soft, juicy and has very nice texture.

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For Thai style steaming, I have lots of chopped garlic, green chilli, red chilli, lime juice, fish sauce and water. Cilantro is added after the fish has been steamed.

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Pangasius seems to be a reasonably good alternative to sea bass for this Thai style pla nerng manao. Fragrant and spicy, it’s actually quite good. Try it.