Pangasius may be less well known than salmon or tuna, but it’s super tasty and versatile. Enjoy this delicious pangasius recipe as a dinner for two.

Risotto

1. Use a blender or mortar and pestle to mix a pesto of parsley, oil, water, lemon and a pinch of salt.
2. Cut the asparagus diagonally into thin slices. Leave the heads whole.
3. Peel and finely dice the onion. Melt the butter in a saucepan and sauté the onion until it is translucent. Add the rice and sauté another minute or two.
4. Deglaze the pan with white wine, then let the rice cook on low heat for about 20 minutes, slowly adding the broth a few spoonfuls at a time. Let the rice soak up the broth before adding more.
5. Add the asparagus to the pan 5 minutes before the risotto is done. Add 2 spoonfuls of pesto to the risotto just before you take it off the heat. Use the rest as a garnish later.

Tomatoes

1. Preheat the oven to 250 C.
2. While the risotto is cooking, place the tomatoes in an oven proof dish along with other ingredients and bake for 10 minutes, until the tomato skins begin to split.

Pangasius

1. Rinse the pangasius filets with cold water and pat dry.
2. Mix flour with lemon zest. Salt and pepper filets on both sides, then coat them well with the lemon flour.
3. Heat the oil in a pan and fry the fish on high heat for 2 minutes. Lower the heat and add the butter. Cook for 2 more minutes, using a tablespoon to baste the fish with the melted butter. Deglaze with lemon juice.

To serve

1. Create a bed of risotto on which to nest the pangasius filets and roasted tomatoes. Garnish with pesto and parsley leaves.

This delicious and beautiful dish was specially developed for Seafarm by the French Michelin star chef Alan Geaam.

Chop the shallot and brown it in a dash of olive oil. Add the black risotto and stir well. Glaze with 50 milliliters of white wine and add 1 litre of water. Leave on the fire and stir occasionally. Remove the bones from the fish and cut them into pieces of 120 grams per person.

Beurre Blanc

Dissolve the egg yolks in 2 tablespoons of water. Add the butter cut into pieces and put the pan au bain-marie on the fire. Whisk the sauce to a consistency and pour in the lemon juice while stirring. Season with salt and pepper. Brown the fish in butter. Place a large spoonful of black risotto on each plate and top with the turbot fillet. Poach the palourdes with the rest of the white wine, shallots and parsley. Place three palourdes on each plate, pour over some beurre blanc and garnish with a green shiso leaf and some edible flowers.

1. Steam the asparagus for 4-5 minutes until just tender, then rinse under cold water. Drain and chop into small pieces.
2. Heat the oil in a pan and gently fry the shallots until softened but not coloured. Add the rice and saffron and cook for 2 minutes, stirring frequently.
3. Add the white wine and cook until liquid evaporates.
4. Add the fish stock to the rice, one ladle at a time, stirring and waiting until it has been fully absorbed, before adding the next. This should take about 15 minutes. Set aside once all liquid has been absorbed.
5. Add the grated Parmesan cheese (retain some for garnish) and asparagus to the risotto and stir until incorporated. Season with salt and pepper.
6. Toss the prawns in a pan with olive oil for 1 to 2 minutes.
7. To serve, divide the risotto into two bowls, and top with Parmesan, prawns, finely sliced red onion and chopped chives.

1. Fry the rice, shallots and saffron in a little olive oil in a pan. Add the lobster stock. Cook for about 15 minutes. The rice should have a little ‘bite’ left when it is ready.
2. Fry the peppers and tomatoes in a separate pan with olive oil. When they soften, add the seafood mix and cook for about 2 minutes. Add the peas and pour over the rice and heat for a few more minutes. Serve with aioli and lemon.