Frozen Pangasius Fillets

Fully boned and skin-off, trimmed to a consistent thickness so the fillets cook evenly. The flesh is pale and fine-grained with a mild, delicate flavour — the kind of white fish that takes on whatever you season it with.

Why You'll Love It

• Completely boneless and skinless, no fragments to pick out
• Even thickness and clean trimming across every fillet
• Flash-frozen after filleting — moist, tender, no additives
• Ready to cook after thawing: no scaling, skinning or deboning
• Holds its shape through searing, steaming, frying and simmering

How to Cook

• Pan-sear in a hot pan with salt, pepper and herbs until golden on both sides
• Steam with ginger and scallion, then dress with hot seasoned soy
• Deep-fry in batter or breadcrumbs, served with tartare
• Soup or stir-fry — cut into chunks and add to a clear broth or a vegetable stir-fry

Thaw in the refrigerator or sealed in cold water, then pat dry with paper towel — a dry fillet browns instead of steaming in its own moisture.

Storage

Keep continuously frozen at −18 °C or colder. Do not refreeze after complete thawing; cook within 2–3 days of thawing. Best within 8 months.