Pangasius fillet with a honey and panko-breadcrumb crust

Pangasius fillet with a honey and panko-breadcrumb crust

Total: 1 hr | Active: 40 Min.
Nutritional value / people: 504 kcal
, Fat: 25 g
, Carbohydrate: 38 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 garlic clove, pressed
2tsp tahini
2tbsp water
1tsp chilli powder
¾tsp salt
600g pangasius fillets, cut into pieces


1tbsp honey
1tbsp peanut oil
3tbsp panko breadcrumbs

Sweet potato mash

1tbsp butter
500g sweet potatoes, cut into pieces
200g mealy potatoes, cut into pieces
2dl vegetable bouillon
50g butter, cut into pieces
salt and pepper to taste

Herb salad

½ lime, use only the juice
1tsp olive oil
2pinches salt
½bunch coriander, torn into pieces
½bunch flat-leaf parsley, torn into pieces
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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.

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