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Sushi made of pangasius fillets

Sushi made of pangasius fillets



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Cut the fish fillet into ~ 3 mm thin strips, then wrap each strip around an olive or a piece of pepper, combined. Peel the onions, cut them in half, then into very thin strips. Sprinkle onion with salt and rub a little. Put in a bowl the onion, all the other spices, the oil, the vinegar and the lemon juice and mix.

Dip well into the marinade the pangasius rolls that you have wrapped, taking care not to open them and put the bowl in the fridge. It can be served after at least 2 hours. Good appetite. It was incredibly good. I did not expect.


Pangasius File Rolls

ingredients
2-4 Pangasius fillets, 8-10 Slices of ham cut very thin, 200 g of potatoes, 200 g of mushrooms, 1 red onion, 1 white onion, 100 g green beans, 2 carrots,, For dessign: pomegranate seeds and red onions

Difficulty: Average | Time: 40 min


Grilled Pangasius, served like the Romans

We can't talk about any kind of fish, much less one grilled, if it is not served with polenta and garlic sauce. So, make the most of the taste of the fillet pangasius cooked at barbeque and serve it with a little polenta and garlic sauce prepared by you. But don't forget, one of the most important aspects of tasting a type of fish: lemon. It is not absent from the table.

It sounds like a popcorn recipe, but as you can see, pangasius la gratar you prepare it like any other kind of fish. Of course you can afford some fireworks to make your evening meal a real feast.


If you like it, share it with your friends!



Ingredient:

6 pieces of pangasius fillets
2 & # 8211 3 eggs
3 tablespoons flour
Salt, pepper, vegeta to taste
Frying oil

Method of preparation:
We take the fish fillet left before, thawed it, wash it and salt it.

In a plate, break the eggs, add salt, pepper and vegeta to taste and beat with a fork.

We take another plate, put 3 tablespoons of flour in it, put oil in a pan and start by giving the pangasius fillet first through the fan on one side and on the other, then through the egg as well, on one side and on the other. the other, after which we put it in the pan in the hot oil.

We leave it to fry until it gets a golden crust, then we turn it on the other side and then we take it out on a plate on an absorbent napkin, to drain the oil - in principle, the fish fillet is fried quite quickly. It can be served hot or cold with lemon.


The complete recipe, in images, can be downloaded here: Pangasius pane fillets (PDF format)


How To Make Sushi At Home Like A Professional & # 8211 Best Tips & Tricks

1. Which is the best rice for sushi

Short grain Japanese rice or medium grain California rice are the best types of sushi rice because when cooked it becomes more sticky than long grain rice. The latter becomes fluffier when cooked which is great for many other dishes, but not for this one.

You will usually find it labeled and promoted as sushi rice *. The berries are short, round and transparent, with a small white spot at one end.

I must mention that Japanese rice is usually covered with starch or talcum powder to keep it dry. That is why it is very important to rinse it well before cooking it.

Also, remember that you must use a rice / water ratio of 1: 1.25, which means that you must add 1 1/4 cups of water to each cup of rice.

Now let's move on and see how we season the rice for sushi.

2. How to season rice for sushi

You can season it with a mix of rice vinegar *, sugar and a little salt.

You have to mix the 3 ingredients well until the sugar and salt dissolve completely. Then pour the mixture over the rice and, using a rice paddle *, mix gently, being careful not to crush it.

To get the most intense flavor, add the vinegar mixture over the rice when it is still hot.

Now that you know how to season sushi rice, let's see how it cooks on the stove.

3. How to make sushi rice on the stove

To make sushi rice on the stove, follow the step by step procedure below:

  1. Add the rice and water to a pot *, put on the stove and let it boil.
  2. After boiling, turn on the heat slowly and let it boil for another 12-15 minutes. Keep the lid on the pot all this time.
  3. Take the pot off the stove and let the rice steam for another 10-15 minutes.
  4. Then spread it on an oven tray * and let it cool before using.

Now that you know how to make sushi rice on the stove, let's see how to make it in an Instant Pot multicooker.

4. How to make rice for sushi in a multicooker Instant Pot

To cook it in a multicooker, you must follow these steps:

  1. Put the rice and water in a multicooker *.
  2. Cook for 5 minutes under HIGH pressure.
  3. Allow the pressure to release naturally for 5 minutes before releasing the steam manually.
  4. Then spread the rice on an oven tray and let it cool before using.

Now let's see how it cooks in a rice cooker.

5. How to make sushi rice in a rice cooker

To make it in a rice cooker, follow these steps:

  1. Put the rice and water in a rice cooker *.
  2. Set the timer according to the instructions on the rice package or according to the machine's instructions. After doing this, the button should jump, and the display should say & # 8216warm & # 8217.
  3. Leave the rice in the rice cooker without opening the lid for about 15 minutes to complete the steaming process.
  4. Then spread the rice on an oven tray and let it cool before using.

6. How to prepare rice for sushi

To spread the rice on a cloudy alga * lightly, you will first need to wet your fingertips so that the rice does not stick to them. Then take about 1/4 cup of rice and spread it evenly on the cloud sheet with your fingers.

This method is very easy and popular, being used in almost all restaurants with this specific. But I must admit that it is not the cleanest, so I recommend using a special palette to spread the rice. Remember to water this one before using it.

In fact, a complete set of sushi * will make this whole process incredibly easy.

Now you should have a much clearer idea of ​​how rice is made, so I'll move on and explain how to pack the rolls.

7. How to fill and roll the sushi pieces

As I said above, a set of sushi * is ideal for beginners because it simplifies the whole process, especially running.

I recommend wrapping the bamboo stand with cling film * to prevent the rice from getting into the bamboo chopsticks. This way you won't even have to wash the stand because it won't come in direct contact with any ingredients.

Otherwise, you will have to wash it under a strong stream of water.

With pleasure! Now let's see some super useful tricks.

Remember that the rolls must have a balanced rice / filling ratio. If you put too much filling, they will not be able to roll and close, and if you put too much rice, it will turn out.

If you are a beginner, it is better to follow the quantities in the recipes below. As you become more experienced, you can try more options to find out how you like it more.

Another trick to mention here is that when you run the bamboo stand, you need to apply more pressure to it to make sure it is firm. Otherwise, it will be much more difficult when you cut it, because the filling will come out.

8. How to cut the rolls

Before cutting them, moisten the knife with a damp paper napkin so that the rice does not stick to it.

Cut the roll in half, then place the two halves next to each other and cut them into 2.5cm rings. I discovered that it is better and easier to cut quickly because in this way the filling does not come out.

That's all for today, my dears! Now I'm sure you know how to make any sushi recipe at home, so it's time to put into practice what I taught you.

And if you liked the video with this simple sushi recipe and you want to see other similar ones, please subscribe to my YouTube channel.


PANGASIUS: poison for sale fillets - a genetically engineered fish, full of POISONS

More than half of the fish sold in our stores comes not from the water of the oceans, rivers or natural lakes, as we would expect, but from farms where they are raised intensively with synthetic ingredients.

For example, our supermarkets are full of pangasius fillets, a very cheap Asian fish.

Less well known, however, is the fact that pangasius is originally an ocean fish, genetically engineered to live on farms on the Mekong River in Vietnam, considered the most polluted in the world (due to the numerous factories nearby, whose waste frequently reach the water).

The poison that sells tabs

Pangasius fillet contains impressive amounts of arsenic, mercury, pesticides, growth hormones.

Those who have tested this fish in the laboratory and advise us to avoid eating it, warn & # 8211 pangasius fish contains:

  • industrial discharges
  • arsenic
  • toxic derivatives of the growing industrial sector
  • polychlorinated bisphenols (PCBs)
  • DDT and its metabolites (DDTs)
  • metal contaminants
  • chlordane compounds (CHLs)
  • hexachlorocyclohexane isomers (HCHs) and hexachlorobenzenes (HCB).

Moreover, this issue has reached the very European Parliament, where the opportunity to ban it has been debated.

At present, no conclusion has been reached, with European countries (including Romania) continuing to import, unhindered, almost one billion kilograms of pangasius.

Pangasius contains arsenic, mercury, pesticides

A genetic experiment and a biological "bomb"

In reality, pangasius is a find of Chinese researchers, more precisely, a cross between several species of fish, which has an extremely high tolerance to toxins present in the water in question (to clean the water).

That said, the fish do nothing but feed their whole lives on toxins, bacteria and microorganisms, as well as on the remains of dead fish, dried and ground in the form of a powder, which makes them grow four times faster than in nature, and their flesh becomes more "fluffy."

Scientists are sounding the alarm

Numerous scientists from Germany, France and the United States, who have been following the phenomenon, want to sound the alarm about this fish, considered by many to be the "salvation of world fish farming".

There are rumors that the demand for pangasius has become so high that it has been injected with hormones from dehydrated urine.

How do these fish come into the world? To increase productivity, pangasius females are given hormones to lay their eggs more often. It is shocking that these hormones are taken from men, more precisely, from pregnant women! Those who have studied the phenomenon say that the hormone is extracted from the urine of these women, which is dried, then diluted in certain proportions with distilled water and administered to pangasius females.

Authorities neither deny nor confirm these allegations against unhealthy fish.

It is up to the consumers to decide what to put in the shopping cart next time they go to the supermarket.

People who have doubts in this regard can consult the documentaries and documentaries made by the French television channel M6 ("Qu'est ce d'un Panga?" - "Ce este un pangasius") or by the TV-radio and online group ARD from Germany (“Die Pangasius-Lüge - Das große Geschäft mit dem Billigfisch”: “Pangasius lie - The big cheap fish business”).


Pangas fish fillets & # 8211 real poison

Pangas or Pangasius fish comes from Vietnam, where it is grown industrially along the Mekong River, one of the most polluted rivers on the planet. Industries developed along the river dump chemicals and industrial waste directly into it. Thus, Pangasius fish raised in the waters of this river has a high level of poisons and bacteria, says objective.info

Pangasius is not an ecological fish, being a genetic experiment created to clean the Mekong River of various poisons and microorganisms. Because the demand has become very high in markets around the world, they are often injected with hormones from dehydrated urine, because it has been found that fish grow faster and their meat becomes more "fluffy".

Growth hormones extracted from urine come from China. Pangasius is fed on the remains of dead fish, dried and ground in the form of flour, which also contains cassava, soy and cereal residues. Thus pangasius grows four times faster than in nature.


Ingredients

2 pumpkins
400 grams of row of pangasius
one hand of spinach
100 grams of quinoa
Butter
3 lemon
4 slices of Serrano smoked ham
Fresh dill
Salt and pepper
Olive oil

Geert is a renowned master of culinary art in the Netherlands. As an experienced teacher, he also teaches specialized courses for representatives of the hotel industry and catering services. It is a source of inspiration for many students, who have managed to prepare innovative menus.
In 2014 and 2015 Geert was the image ambassador of the Pangasius campaign, Your Daily Fish and, in this capacity, through a set of recipes for preparing pangasius fish directly from the package, was a source of inspiration for both Vietnamese producers as well as for European consumers.


4 pieces fillets over pangasius, salt, lemon-flavored pepper, fish spices, 1-2 fresh cucumbers, 5-6 cheese sticks, green dill, olive oil, 50 ml dry white wine, a few bamboo toothpicks

1. The fish pieces are thinner if the fillets are thicker, then they are salted and seasoned to taste. The cucumbers are sliced ​​as thin as possible and then placed sliced ​​next to the slice, on the spicy pieces of fish. Put a cheese stick on top and then roll it carefully and catch it with toothpicks, so that it does not fall apart.
2. The rolls thus obtained are placed in a tray of the right size, side by side, raised (not placed horizontally), then sprinkled with olive oil, white wine and sprinkled with finely chopped green dill and then put in the oven. , until lightly browned, about 30-40 minutes. Remove the toothpicks then serve hot sprinkled with tray sauce and fresh lemon juice.
Good appetite!

Try this video recipe too


Put the rice in a bowl and cover with cold water, mix well and pour into a sieve. The procedure is repeated often enough until the water is completely clear and no starch remains are visible. At the end, cover the rice with cold water and let it sit for about 20 minutes.

Pour the rice once more through a sieve, put it in a pot with 350 ml of water and let it boil. Cover the pot with a lid and let the rice simmer over low heat for about 10 minutes. The stove is turned off and the rice is left to stand for about 20 minutes in a closed container.

Place the rice in a pan and lightly loosen it with a wooden spoon, stirring constantly with the gradually added sushi vinegar. At the end, cover with a damp dishcloth and let it sit for about 30 minutes.

The cucumbers are washed, dried and cut lengthwise into quarters, the core is removed with seeds and cut once more in half, so as to obtain sticks with a width of about 1 cm. Avocado is cut in half, the seeds are removed and its pulp is removed with a spoon, then it is also cut into sticks with a width of about 1 cm. The salmon fillet is washed with cold water and dried. At the end it is also cut into sticks with a width of about 1 cm.

The bamboo mat is wrapped tightly in transparent foil. The seaweed sheets are cut in half. Half of the seaweed sheet stretches along the bamboo mat, with the smooth side down. The rice is spread on a sheet, leaving a distance of 3-4 cm to the top edge. Press the rice hard and spread it to the corners.

Place a cucumber stick over the rice. The top side of the stick is slightly moistened. The bamboo mat rolls carefully, pressing hard from the bottom up. At the end it reopens and the procedure is repeated with the next sheet. The same principle applies to avocados. The salmon is placed on the rice, which can be cut if necessary so that it continues evenly from front to back. The procedure is repeated as many times until all the ingredients are consumed.

The maki rolls are evenly sliced ​​with a very sharp knife and served with ginger, soy sauce and wasabi.


Video: How To Make Sushi with Iron Chef Morimoto (August 2022).