Whitefish Fillets with Garlic
Pangasius or any whitefish fillets can be used. Sounds really good. This is a starter recipe and the fillets are seasoned to your taste. On my to cook list.
Ingredients
- Pangasius fillets, amount is up to you
- 4-6 cloves garlic, smashed and minced, if a lot of fillets, use more garlic
- cayenne pepper, to taste
- salt, to taste
- olive oil, as needed
- butter, as needed
- fresh parsley, chopped, as needed
Instructions
- Cut each fillet in half, then rub the fillets with salt, cayenne pepper, and the garlic, place in a bowl and coat well with olive oil, place in the fridge for an hour.
- Heat a large pan on medium low heat with the oil from the fillets, when hot, add the fillets and pour in the remaining oil from the bowl. Cook for 3-5 minutes then flip the fillets and continue cooking until the fish is no longer translucent and cooked through, checked by easily flaking with a fork.
- Serve with a pat of butter on each piece and sprinkled with fresh parsley. A salad would make this a good meal.
Notes
I bought 3 Pangasius fillets a week ago at Tesco for 65 Baht, 4 fillets may cost 100 Baht, max. Feel free to use Giant Sea Perch as well but you will have to fillet yourself unless bought from a market, and the price is higher as well. For 4 fillets, figuring 4 servings, the cost is about 74 cents per serving.
Adapted from an internet recipe.
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