How to Cook Pangasius

When it comes to Pangasius cooking there are only some basic rules to follow. As the flavor is mild, yet very tasty Pangasius is usually not the first choice for soups (with few exceptions), where often a stronger flavor is to be preferred. However, Pangasius goes well with most other fish.And though, it is a typical freshwater fish, it fits even seafood recipes such as paella.


Having no bones it is excellent for rolls and fillets, small appetizers or even scalloped. Recommended seasoning will depend much on the very occasion, but in general Tabasco goes well, Italian seasoning, Cajun seasoning or curry for Indian style. But also soy sauce (served with Basmati rice) is just as perfect as chilli sauce if you prefer a Mexican dish. As Pangasius has a great taste on its own, even some salt and pepper will do it.