Pangasius fillet with cheese and greens in a multicooker. How to steam a recipe in a recipe?

Pangasius is usually sold as fillet in a brown glaze. Thaw it on the bottom shelf of the refrigerator in a deep bowl so that it drips freely.
Then cut the fillet into portioned pieces, sprinkle with spices and season. The stock of spices for fish can be varied, or better yet, give preference to aromatic herbs, so that they are good to eat with vegetables. You can use parsley, crepe cheese, as this option has, fresh or dried rosemary.

Find out if you want to cook potatoes. If you want a side dish of potatoes, soaked in rich and savory fish broth, spread it with a first bowl. If you want a childish version of the potato side dish, then prepare a steamer and place it over the fish. With a multi-cooker you can prepare all these options instantly! Every member of the family selects a side dish based on their dietary achievements.
Peel the potatoes and cut into slices of about 5 mm. Line the bottom of the multicooker bowl behind the jars with foil or grease with olive oil. Place one piece of potato in a bowl of balls.

Then place the pieces of pangasius fillet. I have tried several methods for preparing fish when it is placed on top of dry vegetables, but I don’t recommend it. Better yet, let the fish ooze with vegetable juices, and the bottom of the vegetables with fish juice. So under the fish with vegetables there may be only potatoes and, perhaps, zucchini.

In this option, pangasius pieces are covered with shredded cybul, grated carrots, frozen peas and corn grains. Lightly salt them. Overcooked vegetables can also include bell peppers, tomatoes, broccoli and others. During the winter season, it is easy to discard all kinds of frozen vegetables.

If you prefer, and if possible, set the boiler for steaming, put the potato juices in it, sip on the eggplant and savor the spices. Here is rosemary.

Turn down the extinguishing mode for 1 or 1.5 years while keeping the multicooker low. There is no need to add water, because the pangasius - the juice of fish and vegetables - will gradually give enough juice to drain and for extracting the sauce for stewing and steaming for steaming potatoes.
After the sound signal, the pangasius fillet with potato side dish and vegetable sauce is ready in the multicooker. Serve it either in single portions or on the side.

Pangasius in a multicooker can be prepared in a variety of ways: steamed, baked, greased, stewed with vegetables. First of all, you need to know what kind of fish this is and what its value is?

Pangasius is a river fish that is often sold in stores under the name “sea fish”. There are all different representatives of the water world and there is no trace of them.

Pangasius fillet has a high amount of protein and omega-3 fatty acids, so we add it for those who are concerned about their health and want to eat properly and crisply. You want to include it in your diet once a week. Recipes for savory and brown herbs made from fish, especially for a slow cooker, are varied.

Pangasius under a siren coat

The recipe is very simple and does not involve any difficulties found in cob cooks.

Necessary products

• One kilogram of pangasius fillet;
• great cibulina;
• great carrot;
• a bottle of sour cream;
• 200 gr. firm fatty siru;
• salt and pepper for relish;
• dill, parsley, green cibul;
• The olive oil is refined to coat the bowl.

Recipe for several servings. If you need more, increase the amount of ingredients proportionally.

Preparation

1. Thaw the pangasius fillet at room temperature (as it is frozen). Rinse thoroughly under running water, cut into portions and dry with paper towels.
2. Season the fish with salt and pepper until relished and leave for about an hour so that the pieces marinate.
3. It takes Tim an hour to cook the vegetables. Cut the cibul into thin slices, grate the carrots into a coarse grater.
4. In the multicooker, set the "Vipichka" mode to 40-45 minutes. Lay down for an hour under the strain of your kitchen aid.
5. Grease a bowl with olive oil and add marinated fish fillet.
6. Place a ball of tsibula on top. Place a ball of carrots on the tsibul. Pour in sour cream and cook under a closed lid.
7. For 10-15 minutes Before the end of the program, add the fish and vegetables, grate the cheese and continue cooking.

When the aromatic fish is ready, transfer it to a dish, pour over the sour cream sauce that is left in the bowl, and add chopped herbs. Serve rice or mashed potatoes as a side dish. The ideal option would be steamed vegetables.

Riba with vegetables

Pangasius in a multi-cooker with vegetables is a full-fledged herb that does not require additional ones. Recipe for savory and cinnamon pastry before dinner or evening. On Christmas Day, pangasius can be replaced with salmon or trout.

warehouses

• 500 gr. pangasius fillet;
• 500 gr. potatoes;
• great white cibulina;
• great carrot;
• salt, spices, bay leaf for relish;
• Roslynna Oliya;
• a bottle of sour cream or vershkov.

The recipe calls for replacing the dairy product with tomato paste. Then the grass will look more bitter and saturated. With sour cream or tops - a delicious herb with a light, pleasant aftertaste of baked milk.

Preparation

The fish and potatoes are served hot, sprinkled with fresh herbs. You can add salad with fresh vegetables and pickles.

Diet dish with fish

The easiest way to prepare pangasius fillet is to steam it. The recipe is extremely simple and does not require additional ingredients other than fish and some spices.

warehouses

• Pangasius fillet – 300 gr.
• Salt and spices for relish
• Water or sheep broth for steaming.

Preparation

1. The fillet is washed, dried, cut into portions, salt and pepper until relished. Let the fish sit for a little while so that the spices seep in.
2. After an hour, set the “Steam” setting, add water or sheep broth, add bay leaf, parsley stems and root, so that the mixture is fragrant. Let's boil.
3. We place the grate for steaming, first greasing it with odorless oil, so that the product cooks until it reaches the surface. The hour is set (15 minutes) and is ready until the sound signal.

The fish comes out even more tender, light, and childlike. This herb is suitable for those who are on a diet or who cannot eat lubricated herbs.

Frozen fish cannot always be defrosted in hot water, a microwave oven or other “primus” methods. The recipe for savory fish is simple - natural defrosting guarantees the juiciness of the finished fish.

To ensure that the fillet pieces are juicy, before sautéing or baking they need to be lightly simmered on both sides. So they will not be released any time soon after further thermal processing.

Hour: 50 min.

Servings: 3-4

Foldability: 3 from 5

Recipe for delicious pangasius with vegetables in a multicooker

For a long time now, the recipe for steamed herbs has ceased to be associated with us because it is not tasty, and is useful for people with bowel diseases. Today we prepare pangasius in a multicooker.

With a large variety of everyday equipment, we can prepare restaurant-quality herbs with minimal costs, both financial and physical.

In this case, the savory characteristics will be lost in comparison. Ale persh, please write a recipe, a few facts:

Well, what kind of animal is this pangasius? It is also called “white catfish”. This fish comes from Vietnam, a people who have created this fish for thousands of years.

The distrustful shopper is afraid of taking this foreign fish, but for nothing! Fish fillet has a specific taste and slightly watery meat, if properly prepared and using all the necessary technologies, pangasius fillet in a multicooker will become a wonderful meal for you and your loved ones!

Mix the prescribed amount of ingredients into 2-4 servings, depending on your appetite.

Let's take a look at the recipe, sequentially selecting the ingredients for preparing the herb (pangasius in a multicooker):

Krok 1

In order to steam pangasius in a multicooker, it is necessary to marinate the cibul first. In ceramic or glassware, we put it in there.

The cloves of the chasnik are first crushed on a flat surface using the flat side of the knife blade, then cut finely.

Clean the cibulin, cut it into thin slices or slices – for your taste.

We combine all parts of the ingredients, add sugar, spices and salt for relish. Pour in a couple of spoons of hot water and olive oil. Lost for 15 hvilins.

Our recipe captures the tangy taste of spicy marinades for tsibula and fish. If we eat these components at once, the end result is a dish with a whole range of flavors!

Croc 2

Let's move on to the ribka. There is no need to defrost the rest - otherwise it will be difficult to cut them into nice, neat pieces.

Process the fish, remove the brushes and the rind. The resulting fillet is cut into portioned pieces about 2-3 centimeters wide.

In a deep bowl, add salt to the pangasius, add spices for the fish - best for steamed herbs, lemon, black or white pepper are suitable. Add the prepared sour cream, stir and check for 20 pieces.

Important: spices are added literally at the touch of the bone - the fish pulp under the influx of steam becomes even sensitive to seasoning.

Croc 3

We carefully wash the potatoes and carrots, peel them from the skins and dark spots, preferably on the middle pieces - it’s not easy to crush, because the steamed vegetables will fall apart in the multicooker.

Krok 4

Pour cold water into the bottom of the multicooker bowl and place the potatoes on the bottom.
In a special bowl, designed for steaming, the ingredients are placed in the following order: pangasius fillet in sour cream sauce, pickled cibul and carrots. Place everything on top of the potatoes.

Depending on the size of the multicooker, you may have to cook in two steps.
Activate the “Steamer” mode on the display of the smart machine. Cooking hour – 40 hvilin. We close the lid and wait until our most delicious pangasimus is ready in the multicooker.

Krok 5

After the end of cooking, turn on the multicooker, and steamed tender fish with vegetables and sour cream sauce, ready for cooking!

When serving the final herb on the table, on a plate intended for pangasius, you can place lettuce leaves and garnish with a slice of lemon - this will only enhance the original flavor of the herb.

The energy value of the output herb per 100 grams becomes 134 calories. Not so much, considering the richness of this fish, and even those who have tried the recipe, pangasius is steamed - its value is expected in many times.

The ratio of proteins, fats and carbohydrates in the warehouse is 21:5:1.

It’s not so easy to be a super cook, isn’t it? Golovne is your bazhannya.

Watch another version of this story in the video below:

We often see a fish with the wonderful name of pangasius on the shelves, and some of us are 100% wary of it. It's growing in Vietnam, and we all know that Vietnamese people don't like fishing? Pangasius hangs around in the Mekong and looks brooding. It is most often necessary to feed this slave with compound feed - and this one may not be very healthy. You're on the radio. The Mekong is not famous for its vision, because that is its nature. Compound feed is good for fish and the truth is not acceptable trash, but I think it’s right for fish to eat. So, for example, our pigs - what they don’t eat anymore.

Oh, how good it is at the hour of preparation. To be honest, the chicken didn’t go particularly far from pangasyatin, which is why it also eats compound feed. So pangasius turns out to be nothing worse than our prime meat.

Preparations of pangasius in multivarts are absolutely unavoidable. Some of you may recognize this fish as watery, but some of you may not be able to stand it because of the specific smell. As a result, pangasius is one of the most delicious and appetizing fish.

How to cook pangasius in a multicooker.

This fish will save you from the wasted hour when you go to clean and process the original fish. It is also a very useful delicacy product, which you may soon be able to re-evaluate.

Ingredients for cooking: one kilogram of pangasius, whole fillet, fifty grams of carrots, about seventy-five grams of tomato paste, a teaspoon of zucchini with crushed black pepper added at the end of a knife.

Cooking process.

Clean, grate the carrots and mix them with tomato paste, zucchini and pepper. Pangasius meat, if not frozen, is served with a crusty glaze; it is easier to cook under a stream of cold water. We serve, using a fish knife, or otherwise cut the chilled fish into small pieces the size of a gingerbread box.

Place the pieces of fish beautifully and neatly into pieces to heat the multicooker bowl. Cover the fish thoroughly with prepared tomato. We cover the lid and press it into place. We put it in the “Disable” mode for the first time. After the end of the hour, the pangasius is ready. This meat develops a delicate aroma and a sweet taste. This is truly a special relish, a gentle spiciness combined with a red-hot gravy.

How to cook pangasius soup
Thaw the pangasius fillet and remove it. Pour 2.5 liters of water into a saucepan and place it on the stove.
Cut the pangasius fillet into small pieces and place in water. Salt it. Cook over a small fire, which removes the foam. Peel the potatoes, drain them, cut them into small pieces and add them when the water boils. After 5 minutes, add|add| sweet pepper cut into slices. Grate the cibul, grate the carrots into a large grater. Specify the peppercorns. Pour olive oil into the frying pan, add additional pepper, grease with a stretch of 3 quilins. Add zucchini and carrots, mix, brush until golden brown. 5 minutes before the soup is ready, add frying and chopped paprika. After 2 minutes, add bay leaf, which must be removed from the soup once it’s ready. Cook the soup for 12 minutes|minutes| after boiling. Then remove the soup from the fire and add chopped greens. Your fish soup with pangasius is ready!