Pan-Fried Spicy Pangasius

Sorry for the long silence, I'm not a very good blogger I'm afraid ;( But I will try to update more often now. Here's a recipe that has become a favourite in our home. Pangasius is cheap and is very mild in flavour and texture, so it goes very well with strong-flavoured spices and sauces. Enjoy! :)

Ingredients
1/2 cup flour
1 teaspoon dried thyme
2 teaspoons powdered paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon chili flakes
1/2 cup milk
4 pangasius fillets (or use 1 pound of white fish)
1/2 cup fresh lemon juice
2 teaspoons capers, rinsed
2 tablespoons chives (optional)
2 tablespoons parsley (optional)
Butter and/or olive oil for frying

Method
1) Place flour in a large flattish bowl or deep plate. Add thyme, paprika, cayenne, chili flakes, salt and pepper, and mix till evenly distributed.
2) Pour milk in a large bowl and soak all the fillets in it. Make sure all the fillets are coated with milk.
3) Place a large pan on stove over medium-high heat. Melt some butter and/or heat some olive oil.
4) Take each milk-soaked fillet and place in the flour mix. Do this one fillet at a time. Make sure each fillet is well coated with the flour. Use chopsticks or forks to turn the fillets to avoid rubbing off the coating with your fingers.
5) When the pan is hot but not smoking, fry the fillets one at a time. Cook for a few minutes per side until the coating is golden brown and fish is firm. Add more butter/oil where necessary. Handle the fish carefully as the coating is very delicate (taste won't be affected, but the fillets will look better with all the coating attached). Remove from pan and place on a plate.
6) When all the fillets are done, add lemon juice and capers (and chives/parsley if you're using them) to the pan. Reduce until slightly thickened, for about 1 minute. Pour over fish and serve immediately.

I suggest serving it with blanched vegetables like broccoli and carrots, and perhaps tumeric rice, as I usually do. To make the tumeric rice, I just add 1 tablespoon of tumeric powder into the rice cooker, and half a chicken stock cube.

Tip: I do the flour coat for each fillet just before I fry it. Doesn't take any extra time and you will have less dishes to wash.

Adapted from IDineAlone

Swe-Eng Food Dictionary

I thought of writing down the Swedish names of various ingredients as I discover them, but I figured it's a better idea to put them on this blog. Easier to keep track of and edit ;) Feel free to comment and share!

Anka - Duck (ankan, ankor)
Apelsin - Orange

Bageri - Bakery, baker's shop (bageri(e)t, bagerier)
Bakelse - Pastry, cake (bakelsen, bakelser)
Biff - Steak; also seems to refer to a large meat patty
Bitterapelsin - Bitter orange, Seville orange
Bittermandel - Bitter almond
Björnbär - Blackberry
Bladpersilja - Flat-leaf parsley
Bockhornsklöver - Fenugreek
Bröd - Bread
Bär - Berry (bäret, bär, bären)
Böna - Bean (bönan, bönor)

Cayennepeppar - Cayenne pepper
Chilipulver- Chili powder
Curryblad - Curry leaves

Dadel - Date, the fruit (dadeln, dadlar)
Dinkel - Spelt
Dragon - Tarragon (dragonen)
Druva - Grape (druvan, druvor)
Dryck - Drink
Durra - Sorghum

Emmervete - Emmer wheat, farro
Enbär - Juniper berry. Juniper berries are a spice used in a wide variety of culinary dishes and best known for the primary flavoring in gin. Juniper berry sauce is often a popular flavoring choice for quail, pheasant, veal, rabbit, venison and other meat dishes.

Fast - Firm (of potatoes)
Filmjölk - Swedish fermented milk product similar to cultured buttermilk or kefir; soured milk
Fläsk - Pork
Frukt - Fruit
Fräsch - Fresh
Fänkål - Fennel
Fårkött - Mutton

Glass - Ice cream
Grädde - (Dairy) Cream (grädden)
Gräddfil - Sour cream
Gräslök - Chives
Grönsak - Vegetable (literally, green thing) (-saken, -saker)
Gurkmeja - Tumeric

Havre - Oats
Havregryn - Rolled oats, oat groats
Hirs - Millet
Honung - Honey
Humle - Hops
Hummer - Lobster

Ingefära - Ginger
Inlagd - Pickled

Jordnöt - Peanut, groundnut
Jordgubbe - Strawberry (-gubben, -gubbar)
Julmust - A soft drink (made of carbonated water, sugar, hop extract, malt extract, spices, caramel colouring, citric acid, and preservatives) that is consumed mainly in Sweden and Norway around Christmas. The hops and malt extracts give the must a somewhat beer-like taste, but much sweeter and, since it is not fermented, it contains no alcohol. In Sweden, julmust outsells Coca-Cola during the Christmas season.

Kaka - Cake, biscuit, cookie (kakan, kakor)
Kanel - Cinnamon
Kardemumma - Cardamom
Kastanj - Chestnut
Kikärta - Chickpea (ärt el. ärta; ärten, ärter (el. ärtan ärtor))
Knäckebröd - Crispbread, or a flat and dry type of bread or cracker, containing mostly rye flour.
Konditori - Café, patisserie (konditori(e)t, konditorier)
Kossa - Cow (kossan, kossor)
Ko - Children's word for cow
Korn - Barley
Kornmjöl - Barley flour
Kornmalt - Barley malt
Krydda - Spice (kryddan, kryddor)
Kummin - Cumin
Kyckling - Chicken
Kök - Kitchen (köket, köken)
Körsbär - Cherry (körsbäret, körsbär, körsbären)
Körvel - Chervil is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.
Kött - Meat(köttet)

Lagerblad - Bay leaves/laurel
Lakris - Licorice
Lamm - Lamb
Lax - Salmon
Limpa - Loaf (of bread)
Lukt - Smell
Lök - Onion

Makrill - Mackerel (makrillen, makrillar)
Mandel - Almond
Mannagryn - Semolina, cream of wheat
Mat - Food (maten)
Matsked - Tablespoon
Melass - Molasses
Mjöl - Flour
Mjölig(t) - Floury, mealy (of potatoes)
Mjölk - Milk
Morot - Carrot (moroten, morötter)
Munk - Doughnut (munken, munkar)
Muskot/muskotnöt - Nutmeg
Must - A freshly pressed fruit juice that contains the skins, seeds, and stems of the fruit. In Sweden, must is very popular, especially during Christmas. See Julmust. (musten, muster)

Nejlika/or - Clove
Nudlar - Noodles
Nötkött - Beef

Ost - Cheese
Oxkött /Oxfilé - Beef, steak
Ört - Herb (örten, örter)

Paprika - Capsicum, pepper, paprika
Paranöt - Brazil nut
Paron - Pear
Pepparrot - Horseradish
Persilja - Parsley (persiljan)
Physalis - Cape gooseberry
Pomerans - Bitter orange, Seville orange
Potatis - Potato

Ris - Rice
Rosmarin - Rosemary
Rotfrukt - Root vegetable
Råg - Rye (rågen)
Rågvete - Triticale
Räk - Shrimp
Rödbeta - Beetroot (-betan, -betor)
Röd vinbär - Red currant
Rökt - Smoked (meats)

Saft - Cordial, squash (drink)
Sagogryn - Sago, pearl sago
Semla - A wheat bun with the top cut off, filled with almond paste (alt. vanilla cream) and lots of whipped cream, then the top is replaced and sprinkled with powdered sugar. Traditionally eaten on Fat/Shrove Tuesday, before Lent.
Senaps - Mustard
Senapsfrö - Mustard seeds (Gult - Yellow, Brunt - Brown)
Sill - Herring (sillen, sillar)
Smak - Flavour, taste (smaken, smaker)
Socker - Sugar
Soppa - Soup, broth
Speltvete - Spelt
Spis - Stove (spisen, spisar)
Svartpeppar - Black pepper
Svart vinbär - Blackcurrant
Sås - Sauce

Tesked - Teaspoon
Timjan - Thyme
Torsk - Cod (torsken, torskar)

Ugn - Oven (ugnen, ugnar)

Vargbär - Wolfberry, also known as goji. Often used in Chinese cooking.
Vete - Wheat
Vinbär - Currant
Vindruva - Grape (-druvan, -druvor)
Vispgrädde - Whipped cream
Vitlök - Garlic
Vitpeppar - White pepper

Äpple - Apple (äpplet, äpplen, äpplena)