Top 8 Most Delicious Dishes Made from Pangasius Fish You Should Know

When it comes to famous dishes in Hanoi, most people immediately think of the “big three”: Pho, Bun Cha, and the legendary Lã Vọng fish cakes. This dish is not only flavorful and enticing but also famous both domestically and internationally. It embodies the traditional and cultural essence of Hanoi cuisine. Savoring Lã Vọng fish cakes gives you a taste of the refined and distinctive flavors that are part of Hanoi’s food heritage.

Ingredients:

• 1kg Pangasius fillet
• 1 young ginger root
• 1 turmeric root
• 100g peanuts
• Dill, green onions, shallots, lemongrass, ginger, and fresh basil
• Seasonings: MSG, shrimp paste, sugar, lime juice, fermented rice, white wine, garlic oil, cooking oil (or pork fat)

Preparation:

Prepare Ingredients:

• Clean and fillet the Pangasius. Rinse the fillets and dry them. Cut the fish into rectangular pieces about 1.5 cm thick. To eliminate the fishy smell, soak the pieces in white wine with a few slices of ginger.
• Wash dill, green onions, lemongrass, and fresh basil, then dry them. Peel and wash shallots, then chop finely along with lemongrass and dill.
• Roast the peanuts until golden, remove the shells, and leave them whole. Clean and finely chop the ginger. Clean and blend the turmeric to extract its juice.

Marinate the Fish:

• Season the fish with a mixture of 1/3 teaspoon salt, 1/3 teaspoon pepper, 2 tablespoons MSG, 3 tablespoons minced ginger, 3 tablespoons shrimp paste, 2 tablespoons minced dill, 2 tablespoons minced shallots, 1 tablespoon minced lemongrass, 2 tablespoons fermented rice, and 3 tablespoons turmeric juice. Mix well.
• Adjust the amount of shrimp paste to suit your taste as you only need a little for the fragrance. Let the fish marinate in the fridge for about 60 minutes to allow the flavors to blend.

Grilling the Fish Cakes:

• Skewer the marinated fish onto grills and cook over charcoal for the best aroma. While grilling, brush the fish with oil or pork fat to keep the fish moist and shiny. If grilling over charcoal isn't possible, you can use an oven at 250°C for 15 minutes until the fish turns slightly golden.

Frying the Fish Cakes:

• Heat a pan and add 2 tablespoons of oil or pork fat, then fry the grilled fish cakes until both sides are golden. Add the green onions and dill, stir for about 30 seconds until the vegetables are cooked and the fish is heated through, then remove from heat.

Making the Shrimp Paste Dip for Lã Vọng Fish Cakes:

• Mix 1 tablespoon of shrimp paste with 1/4 teaspoon MSG, 1/2 teaspoon sugar, 1/2 teaspoon minced garlic, 1 tablespoon lime juice, and 1/2 teaspoon garlic oil. Stir until the mixture bubbles.
• For a non-fishy taste, add 1/2 tablespoon of white wine to the shrimp paste mixture and steam it for 5 minutes before serving.

Ingredients:

• 150g Pangasius (belly portion)
• 200g sprout vegetables
• 2 chili peppers
• 5 shallots
• Fresh coriander leaves
• 3 tablespoons lime juice
• 2 tablespoons chili powder
• 3 tablespoons sugar
• 1 teaspoon mustard
• 3 tablespoons fish sauce

Preparation Instructions:

Preparing the Pangasius:

• Clean the Pangasius and fillet the belly portion, which is less bony, fatty, and the tastiest part of the fish.
• Cut the fish into thin slices, about half the thickness of a finger.
• To remove the fishy smell, rub the fish with salt before cutting. This helps reduce the odor and slime. Afterward, rinse it with clean water.
• Alternatively, you can soak the fish in ginger, lemon, or vinegar for 15 minutes, then rinse it with water. This also helps remove the fishy smell.

Blanching the Pangasius:

• Prepare a bowl of ice water and bring a pot of water to a boil. Once the water is boiling, briefly blanch the sliced Pangasius for about 1 minute.
• When the fish is partially cooked, transfer it immediately into the ice water to make it crisp and firm.
• After the fish cools down, drain it and place it into a plate or bowl.
• To preserve the best flavor, blanch the fish only lightly, as overcooking will spoil the dish.
• Check the fish slices: when they curl up, the fish is done.

Making the Sauce:

• Mix 3 tablespoons sugar, 3 tablespoons fish sauce, and 3 tablespoons lime juice. Stir until the mixture is well combined.
• Once the ingredients are dissolved, add 1 teaspoon of mustard and 2 tablespoons of chili powder, then mix thoroughly.

Assembling the Salad:

• First, mix the fish with 1/3 of the prepared sauce and toss well for about 3 minutes to ensure the fish absorbs the flavors.
• Once the fish is well-coated, add the washed sprout vegetables, thinly sliced shallots, fresh coriander, and chili peppers. Toss everything together with the remaining 2/3 of the sauce.

Final Result:

• This Pangasius salad is wonderfully fragrant, combining the sweetness of the fish with the refreshing taste of sprouts. The tangy, sweet, and spicy flavors of the sauce make it a perfect, healthy appetizer that’s full of nutrients for your family gatherings!

Pangasius is not only a delicious dish but also great for health. Its meat is packed with high nutritional value, vitamins, and minerals beneficial for the body. Furthermore, dishes made with Pangasius, like banana blossom stew, braised Pangasius with banana, or sour fish soup, are easy to prepare and incredibly diverse. Among these, Pangasius porridge stands out as both flavorful and nutritious. Follow the recipe below to try making this delightful dish.

Ingredients:

• 1 whole Pangasius
• 100g enoki mushrooms
• 50g split mung beans
• 1 ginger root
• Other seasonings

Preparation:

• Clean the fish and remove the slimy residue. Cut off the fins and clean the insides.
• Sprinkle a little salt, rub it over the fish to help dissolve the slime and reduce the fishy odor. Rinse it afterward.
• Soak the enoki mushrooms in diluted salt water.

Cooking the Porridge:

• Place the fish in a pot of water with a crushed ginger root and bring it to a boil. After boiling, remove the fish and carefully separate the meat from the bones.
• Strain the broth to remove any remaining scales or bones.
• Rinse the rice and mung beans, then add them to the fish broth to cook. Simmer the porridge over low heat until the rice and beans become soft.
• If you prefer, you can sauté the fish meat with shallots, fish sauce, and pepper for added flavor. Alternatively, you can directly add the fish to the pot once the porridge is ready.
• Add the enoki mushrooms and adjust seasoning to taste, keeping it mild to retain the natural sweetness of the fish.

Ingredients:

• 600g Pangasius
• 4 green peppercorns
• 2 chili peppers
• 3 shallots
• 1 tablespoon turmeric powder
• 1 garlic bulb
• 1 ginger root
• 100ml cooking oil
• 2 spring onions
• 1 tablespoon caramelized sauce

Preparation:

Preparing the Ingredients:

• Clean the Pangasius and cut into 3 cm thick slices.
• Wash the spring onions, cut them, and keep the green tops aside.
• Peel and crush the shallots and garlic, then chop finely.
• Peel and slice the ginger thinly.

Marinating the Fish:

• Place the fish in a bowl and season with 1 tablespoon salt, 2 teaspoons seasoning powder, 1 tablespoon sugar, 1 tablespoon turmeric powder, 1 tablespoon caramelized sauce, and 2 tablespoons fish sauce.
• Add in some ginger, shallots, and garlic. Mix thoroughly and let it sit for 40 minutes for the fish to absorb the flavors.

Cooking the Fish:

• Heat 2 tablespoons of oil in a pan, then sauté the shallots, garlic, ginger, and green peppercorns until fragrant.
• Add the fish slices one at a time, pan-frying over medium heat to seal both sides.
• Once the fish is browned, add the remaining marinade and simmer uncovered on low heat until the liquid reduces.
• When most of the liquid is evaporated, add 2 chopped chili peppers, 2 more green peppercorns, and a splash of water. Continue to simmer until the sauce thickens, then turn off the heat.

Final Result:

• This Braised Pangasius with Pepper features a rich, spicy flavor from the pepper, a golden color from the turmeric, and firm, sweet fish meat. It's best served with white rice.

Ingredients:

• 400g Pangasius
• 200g pork belly
• 1 tablespoon turmeric powder
• 2 fresh turmeric roots
• 100ml coconut water
• 2 tablespoons chili powder
• 2 shallots
• 1 tablespoon annatto oil
• 4 bird's eye chilies
• 2 spring onions

Preparation:

Preparing the Ingredients:

• Clean the Pangasius as described above, then slice it into 2 cm thick pieces.
• Wash the pork belly and cut it into 3 cm chunks.
• Clean the spring onions, slice them, and keep the green tops aside.
• Wash and slice the chili peppers, shallots, and fresh turmeric.
• Mix the turmeric powder with a cup of water and stir well.

Marinating the Fish and Pork:

• Combine 1/2 tablespoon MSG, 1 tablespoon seasoning powder, 2 tablespoons sugar, 1/2 tablespoon salt, 2 tablespoons fish sauce, 3 tablespoons turmeric water, and 1 tablespoon annatto oil. Mix thoroughly.
• Place the fish and pork into a bowl and pour the marinade over. Mix well and let it sit for 40 minutes to allow the flavors to penetrate.

Cooking the Dish:

• Heat 1 tablespoon of cooking oil in a pan, then add the sliced turmeric, spring onion tops, and 1 tablespoon sliced shallots. Sauté until fragrant.
• Next, add the pork belly and stir-fry until the meat is nicely rendered.
• Then add the fish and the marinade, stirring quickly. Let it simmer uncovered on medium heat until the sauce reduces.
• Once the liquid has evaporated, pour in 100ml of coconut water, add 1 tablespoon chili powder, and sprinkle with spring onions. Let it cook until the sauce thickens, then remove from heat.

Final Result:

• This braised Pangasius with turmeric has a mildly spicy kick, with firm, sweet fish and tender pork belly. The coconut water adds a creamy texture, while the turmeric gives it a beautiful golden color and rich flavor.

Here's a delicious soup to enjoy with your family on weekends. The Pangasius in this dish is tender, juicy, and full of flavor, complemented by the tangy broth that is a perfect balance of sour and sweet.

Ingredients:

• 500g Pangasius
• 300g sour bamboo shoots
• 2 tomatoes
• 1/4 pineapple
• 500g fresh rice noodles
• 1 teaspoon minced garlic
• 100g Vietnamese cilantro (ngò om)
• 100g cilantro (ngò gai)
• 1 chili pepper
• 2 lemongrass stalks
• 1 teaspoon salt
• 1 tablespoon fish sauce
• 4 tablespoons cooking oil
• 1 ginger root

Preparation:

Prep the Ingredients:

• Clean the Pangasius using white wine to remove the slime, cut into 1.5 cm thick pieces. Boil water with chopped ginger, then briefly blanch the fish in the boiling water.
• For the broth, clean the ginger, remove the tough parts of the lemongrass, and mince. Wash and drain the cilantro, Vietnamese cilantro, and chili.
• Cut off the tough end of the bamboo shoots, slice them thinly, and squeeze out excess water. Slice the tomatoes, peel the pineapple, remove the eyes, and cut into chunks.

Making the Soup:

• In a clean pan, heat 2 tablespoons of oil and sauté the lemongrass, garlic, and the minced ginger until fragrant. Add the fish, stir gently for about a minute to avoid breaking it, then set aside.
• Heat another 2 tablespoons of oil, then add the tomatoes, pineapple, salt, fish sauce, and stir well. Pour in about 1 liter of water and bring it to a boil.
• You can purchase the Thai hot pot seasoning mix from stores. Be sure to adjust the seasoning as needed since the mix is already flavored.
• Finally, add the fish, bamboo shoots, cilantro, chili, and cook for an additional 5 minutes. Turn off the heat and serve hot with white rice or fresh noodles. This dish will surely be a hit and bring excitement to your daily menu!

Grilled fish dishes, especially with sour soup or hot pot, are perfect as they eliminate the fishy odor and offer a delightful taste. One of the standout options is Grilled Pangasius with Salt and Chili, a flavorful dish with tender, sweet fish meat, complemented by the salty and spicy seasoning. The fish is grilled over an open flame, absorbing the natural smoky aroma from the wood and grill. This dish pairs wonderfully with rice noodles, fresh herbs, or rice paper rolls.

Ingredients:

• 1 kg Pangasius
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 3 tablespoons minced lemongrass
• 1 lime
• 1 chili pepper
• 2 tablespoons oyster sauce
• 2 tablespoons chili sauce
• 2 tablespoons honey
• 1 teaspoon black pepper
• 1 teaspoon five-spice powder
• 1 teaspoon monosodium glutamate (MSG)
• 1 tablespoon fish sauce
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 1 tablespoon annatto oil

Preparation:

Preparing the Ingredients:

• Clean the Pangasius thoroughly, and optionally wash it with hot water and rice wine to remove any fishy smell. Use a knife to make several incisions on the fish's body to allow the marinade to penetrate. You can either cut the fish into thin or thick slices based on preference.
• Minced shallots, garlic, and combine with minced lemongrass, chili sauce, oyster sauce, fish sauce, honey, five-spice powder, black pepper, and MSG. Marinate the fish with this mixture for 20-30 minutes to let the flavors infuse.

Preparing the Grill:

• Heat up the charcoal until glowing red, then place the fish on the grill rack. If you didn't slice the fish, you can skewer it with bamboo sticks and roast the whole fish on the grill.

Grilling the Fish:

• Turn the fish frequently to ensure it cooks evenly and doesn’t burn. You can brush the fish with a thin layer of vegetable oil during grilling to achieve a beautiful golden color and prevent burning.
• Grilled Pangasius with Salt and Chili offers a deliciously firm and flavorful fish without the greasiness of deep frying. The fish is infused with the perfect balance of salt and chili, grilled to perfection with a natural smoky aroma.

Serve this grilled fish with rice noodles, fresh herbs, or wrapped in rice paper. It’s an ideal dish for picnics or weekend meals with friends!

Fermented rice is a popular ingredient from the North of Vietnam. Many people in the South may be unfamiliar with it, but it is essentially rice and water that are fermented to create a sour, tangy flavor that’s packed with nutrients. When combined with the culinary techniques of the Northern and Southern regions, this dish becomes a masterpiece. The Sweet and Sour Pangasius with Fermented Rice Sauce may seem simple, but it requires careful preparation to perfect the flavors.

Ingredients:

• 800g Pangasius fillets
• 1g ground black pepper
• 500ml vegetable oil
• 2g salt
• 30g galangal
• 10g garlic
• 100g flour for frying

Sauce Ingredients:

• 100g onion
• 30g scallions
• 100g tomatoes
• 30g ketchup
• 30g chili sauce
• 15g fermented rice
• 5g sugar
• 50ml water
• 10g shrimp paste

Preparation:

• Clean the Pangasius with iodized salt to remove any slime, remove the gills and internal organs, then cut into bite-sized pieces, divided into 4 equal portions.
• Extract 20g of galangal and garlic juice, placing it into a separate bowl. Wash the tomatoes and cut into wedges. Slice the onion into wedges. Slice 10g of galangal into thin strips. Cut the scallions into 2.5cm lengths.
• Marinate the fish with the galangal and garlic juice, salt, and black pepper for 15 minutes to let it absorb the flavors.

Cooking Instructions:

• Heat a pan and add approximately 500ml of oil to submerge the fish. Heat the oil to medium, then coat each fish piece with dry flour and shake off any excess. Fry the fish pieces until golden brown on both sides, then remove and place on a paper towel-lined plate to absorb excess oil.
• In a separate pan, add 15ml (about 1 tablespoon) of the oil used to fry the fish. Once heated, add the galangal strips and sauté until fragrant. Add the onions and tomatoes, and continue to stir-fry.
• Next, add the ketchup, chili sauce, 50ml of water, and stir well. Add the shrimp paste, fermented rice, and sugar. Bring to a boil to make the sauce. Taste and adjust seasoning, then add the scallions and stir well before turning off the heat.

Arrange the fried fish on a plate, pour the sauce over the top, and garnish with a bit of chili for a pop of color and flavor. This dish can be served with rice or enjoyed as a standalone snack. For the best flavor, serve while the fish is still hot and fragrant. You’ve just completed a delicious and aromatic dish!