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Pangasius fillet with a honey and panko-breadcrumb crust
40 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 504
  • Fat about 25g
  • Carbohydrates about 38g
  • Protein about 34g
This is needed
This is needed for 4 people
  • 1 garlic clove, pressed
  • 2 tsp tahini
  • 1 tsp chilli powder
  • 0.75 tsp salt
  • 2 tbsp water
  • 600 g pangasius fillets, cut into pieces
  • 1 tbsp honey
  • 3 tbsp panko breadcrumbs
  • 1 tbsp peanut oil
Sweet potato mash
  • 50 g butter, cut into pieces
  • 500 g sweet potato, cut into pieces
  • 200 g mealy potatoes, cut into pieces
  • salt and pepper to taste
  • 2 dl vegetable bouillon
Herb salad
  • 0.5 lime, use only the juice
  • 2 pinches salt
  • 1 tsp olive oil
  • 0.5 bunch coriander, torn into pieces
  • 0.5 bunch flat-leaf parsley, torn into pieces
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And that's how it's done
And that's how it's done
In a bowl, mix the garlic with all the other ingredients up to and including the salt. Mix in the fish fillets and place on a baking tray lined with baking paper.
Mix the honey and oil and stir in the panko breadcrumbs. Scatter the crunchy topping over the fish. Cook for approx. 20 mins. in the centre of an oven preheated to 180°C.
Sweet potato mash
Heat the butter in a pan. Sauté the potatoes for approx. 3 mins. Pour in the stock, cover and simmer on a low heat for approx. 20 mins. until soft. Drain the potatoes, mash with a potato masher. Add the butter, mix and season.
Herb salad
Mix the lime juice, oil and salt together well in a bowl, add the herbs and stir. Serve immediately.