1 or 2 large pangasius fillets
2 tbls butter for frying
Health O’Mat Banting spice preferably or Himilayan salt


200ml thick cream
3 tbls crème fraiche
2 tbls fresh chopped parsley
2 tbls freshly squeezed lemon juice or to taste
Health O’Mat Banting friendly spice/Himilayan salt to taste


For the fish – Add two tablespoons of butter to a good quality non-stick pan on a medium to high heat.  When the butter has melted, put your fish in the pan. Sprinkle with the spice. Loosen the fish nicely with an egg lifter before turning. Turn and sprinkle the other side with the spice. When it has browned, turn carefully once more to brown the other side and cook through. This fish is very soft and cooks very quickly. Handle it with care.

For the lemon parsley sauce – Heat the cream and crème fraiche on a very low heat. When the crème fraiche has melted and the sauce thickened, add the rest of the ingredients and mix well. Leave for a few minutes and then remove from heat.

Serve the fish with the creamy lemon parsley sauce and a side salad of cucumbers, lettuce, tomatoes and peppers or a salad combination of your choice.


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