Back
35 minutes
4 peopleAbout this dish
Panga fillets served with rice and thinly sliced zucchini cooked with garlic, olive oil, lemon and parsley. Panga is a mild white freshwater fish, mostly farmed in the Mekong Delta in Vietnam and usually sold frozen. Its mild flavor takes well to lemon and garlic, so a squeeze of lemon at the end matters.
Ingredients
Preparation
Rinse the rice and cook it in salted water according to package instructions until tender.
Wash the zucchini and slice into thin rounds.
Heat the olive oil in a pan with the garlic clove and saute the zucchini for 6-7 minutes until golden.
Season the panga fillets with salt, pepper, and a squeeze of lemon juice.
Add the fillets to the pan and cook for 4-5 minutes per side until the fish comes apart easily with a fork.
Serve the panga and zucchini over the rice, finished with chopped parsley and a drizzle of lemon juice.
Tips
Thermomix option: put 300 g rice and 600 g water in the mixing bowl. Season the panga fillets and sliced zucchini with salt, pepper, and a drizzle of olive oil, then place them in the Varoma. Set the Varoma on top and cook 20 minutes / Varoma temperature / speed 1 - the rice cooks in the bowl while the fish and zucchini steam above. Let rest 2 minutes, then serve with lemon juice and parsley.
Related recipes
Breaded Fish Fillet with Tartare Sauce
Salty · PescatarianBreaded Fish with Creamed Spinach & Rice
Salty · PescatarianBreaded Fish, Rice & Broccoli
Salty · PescatarianBrocoli and shrimp in the hoven
Salty · PescatarianWant to add this to your week and get the shopping list written for you?