This bacon-wrapped Pangasius fillet is one of the easiest dish you can make with fish yet also one of the tastiest. The bacon, having lots of fats, keeps the fish from drying out while being cooked and adds flavor to the fish itself. A fish dish that will surely be loved by young and old alike. My mother-in-law, Waltraud -to whom I am so thankful for, was the one who taught me about this bacon-wrapped Pangasius fillet recipe some years ago which I also shared to my mama and my sisters and it has been one of our favorite fish recipes since then. It is a breeze to make so it is good for your regular everyday meal especially if you are in a hurry to put something together for dinner after coming from work (exhausted). Ok yeah, this recipe has been my lifesaver for countless of times. But it has also starred in some of our special gatherings and everyone loves it.
It may be grilled or cooked in the oven but as for me I just pan fry it until it is done and that is it. I find that some also add other herbs and/or seasoning but I am fine with just the bacon adding its flavor to the rather neutral taste of Pangasius. I also use just a regular bacon while some people use smoked one…which sounds also intriguing so I would probably try that next time.
Bacon-wrapped Pangasius fillet
- 4 pieces Pangasius fillet
- 2 packs bacon
- 3 tablespoons cooking oil
- Thaw the Pangasius fillet if frozen, wash and then pat them dry with paper towels. Try to remove as much water as possible.
- Wrap each fillet in bacon in a way that the bacon is slightly overlapping so you will not need to use toothpicks to hold them together. I use 3-4 strips of bacon per fillet.
- Heat oil in a skillet over medium heat. Cook each side of the bacon-wrapped Pangasius fillet for 5-7 minutes or until it golden brown.
- Serve with your favorite side dish while still hot.
In this post, I served my bacon-wrapped Pangasius fillet with asparagus that is also equally quick and easy to prepare. Simply heat some olive oil in a skillet, add some slices of garlic and cook until they are slightly roasted and then add the asparagus. Sprinkle with a bit of salt and cook only for a few minutes so the asparagus is still crisp and crunchy.