Get ready for a firework of tastes in your mouth! With a side of gluten free rice noodles with roasted red onion, roasted tomato, roasted zucchini and avocado. Sprinkled with spring onion and a couple blueberries. This pangasius filet was so delicious I have to share it with you!
What I used (for one person):
- A pangasius filet (mine was big so i cut it in half and used it for a second portion)
- 1 portion rice noodles
- 2 small to medium sized red onions
- 2 spring onions
- 1/2 or 1/4 zucchini (however much you want. I used 1/4 and I could’ve used the whole half)
- 1 tomato
- 2 medium cloves garlic
- 1 lime
- 1/2 lemon
- sesame oil and olive oil (can also just be olive oil I just wanted to experiment)
- sesame seeds
- half avocado
- salt, pepper
- OPTIONAL: lemongrass paste
How to be a wanna-be chef:
Turn on some good-mood music for cooking. Rub your hands together for warm up.
Move your hips to the counter and take a knife you’re comfortable with.
Cut the garlic as small as you can, then cut the lime in half and also cut off two-three slices for decoration later.
Take that precious fish filet and place it on a cutting board or plate.
Use about a teaspoon of honey and smear it on the fish. I don’t know the size of your fish filet but basically just use enough honey so it has a thin coat on it. Sprinkle half of the chopped garlic evenly across the fish, then take half a lime and press it out over that side of the fish. Sprinkle with sesame seeds and a bit of pepper and salt (I usually do so by feeling. Remember less is always better. You can add salt and pepper at the end too if it’s not enough for you).
Flip the fish over and give it a loving pat. Repeat procedure.
Tip: If you feel like more citrus flavor, smear a few bits of lemongrass paste on a few spots on the fish.
Let it sit while you heat up a pan with olive oil and sesame oil (1-2 tablespoons in total, you can also just use olive oil). Dice up the onions into small bits. The red onion bits shouldn’t be super tiny. You still want to see clearly that there’s red onion in this dish. Wash well and cut the spring onions as well. If you’re pan with the oil is hot already, you can start roasting your freshly chopped onions and rest of the garlic. As to the spring onion, use the bottom third of it with the white part and a little bit of the green part. The rest of the green you’ll use later to sprinkle on top.
Then wash and cut the zucchini in half, then in half again, so you have 4 pieces of zucchini. This way, you can now use a potato peeler (or just a knife) to slice a few inch long zucchini leaves. Of course you could also just cut small zucchini cubes, but where’s the fun in that? Go crazy if you want. I only used 1/4 of zucchini but you can use as much as you want. I wouldn’t recommend more than a half though.
Keep in mind that even though the amount of zucchini you sliced may look like much, it’ll shrink in the pan. If you haven’t started roasting your onions and garlic yet, your pan might be hot enough now to do that. Add the zucchini when the onion starts to be glassy and add a bit of salt and pepper and also press a bit of lemon juice in the pan.
After a while your zucchini will curl and not be stiff anymore and will maybe get a tan. (What I mean is, it’ll roast nicely.) That’s when you can put your fish filet lovingly on that bed of onion, garlic and zucchini.
Wash and cut the tomato in half, then slice it up. Wash some blueberries and cut up some avocado. Press some more of lemon juice on it. Not much. Just a little bit in case it wants to get brown but also for taste.
Add tomato to pan and check how the fish is doing! Flip the fish carefully when one side is good. Carefully because fish sometimes can easily fall apart. If it does, don’t worry. Make the best of it!
In the picture here above you can see the fish can be turned. It’s starting to lose its raw, rose color and gets more white. It’s also nice if it got a bit brown or gold (not too much) on the bottom side. So turn it and cook it.
You can take a portion or two of rice noodles and prepare it. Usually that only takes a few min in boiling water. I heat up the water in the kettle, put the rice noodles in a pot and when the water is ready I just pour it over it. You can cover it if you want but it doesn’t have to be. You can also let them soak as long as you want but as soon as they’re soft and nice I usually pour the water off of it. To prevent sticking you can pour a little amount of olive oil on the noodles and stir so it’s spread out evenly.
Turn off the stove when the fish is ready and *drumroll* prepare your plate! I started with rice noodles, added the roasted onion-zucchini mixture on top, put some of the fish on my plate and added avocado, blueberries and spring onion greens. Oh, and the two slices of lime because it’s fabulous.
Enjoy your meal!
Enjoy the fireworks in your mouth
& stay healthy and happy <3