teriyaki pangasius fillet
made teriyaki pangasius fillet for teban gardens community breakfast this morning on 11.10.2019.^^
i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.
this my 104th friday breakfast community meal dish at teban gardens community service centre.
i first started doing a community meal dish for teban gardens CSC on 8.1.2016.
the centre was started in 2002 after much effort & challenge by our RI friend TKF who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
i bought 3×0.8kg packet(drained weight) of pangasius fillet. this a cheap vietnamese catfish.
the main thing about cooking this fish is to dry it as there’s lots of water content.
i defrosted, washed with salt, drained, then dried with kitchen towels and laid out on rack overnight.
this morning i dried some more with kitchen towels.
then fried ginger, cut chilli padi, shallots and added the fish fillet. high fire, added 4tbsp light soy sauce, 3 tbsp mirin, cooked/reduced about 6 minutes. i did in 2 batches.
basically this is like teriyaki style i would do for a whole garoupa fish, but not reduced as much as i did not want to overcook the fish fillet.
then garnished with more cut scallions and fried shallots.
it was was a nice tasting dish…pangasius has a strong “chao chey” basically mud taste so need to flavour well to mask the mud taste.
c.h.e.f andy
