Panga with Sautéed Vegetables

Today, we invite you on an exquisite taste journey with our Sautéed Vegetable Panga recipe, a bold fusion of textures and flavors that promises to delight lovers of fine cuisine.
Panga, a delicate and versatile fish, becomes the centerpiece of a dish where spices and vegetables intertwine to create a symphony of tastes. In this culinary creation, the mild curry paste provides subtle heat, while the coconut milk soothes the heat, creating a perfect balance between mild and spicy.
Vegetables, for their part, play an essential role in this gastronomic dance. From julienned carrots to strips of green pepper, each bite is an explosion of color and crunch. The marriage of these fresh ingredients offers a visual experience that is just as enticing as the feast for the senses.
Our wok becomes the theater where this culinary adventure takes place. Onion, garlic and ginger play the leading roles, delivering captivating aromas that fill the kitchen with an exotic atmosphere. The magic happens when soy sauce, curry paste and coconut milk come into play, creating a symphony that flatters the palate.
Finally, fresh coriander, like a final touch of elegance, crowns this dish, bringing an herbaceous freshness that awakens the senses. Served on a bed of steamed rice or fried noodles, the Panga with Sautéed Vegetables promises a balanced and memorable meal, a culinary experience that transcends geographical boundaries to transport you to a universe of delights.
Dare to do something new on your plate and let yourself be carried away by this symphony of taste that transforms each meal into a celebration of flavors and culinary creativity.

Prep Time10 min
Cook Time15 min
Total Time25 min
number of persons4

Cuisine
- fish
type of dishes
- main course
Cooking Method
- wok

Ingredients

4 panga fillets
200 g yellow carrots, julienned
150 g white cabbage, chopped
150 g leek, chopped
1/2 green pepper, cut into strips
4 tablespoons of olive oil
2 teaspoons mild curry paste
1 yellow onion, chopped
3 cloves of garlic, minced
10 g fresh ginger, grated
3 tablespoons of soy sauce
40 cl of coconut milk
Fresh coriander

Method

Preparing the mango sauce

Start by preparing all the ingredients, because cooking in a wok is quick.

In a large wok or skillet, heat 2 tablespoons of olive oil over medium heat.

Add the chopped onion, chopped garlic and grated ginger to the wok. Sauté for about 1-2 minutes, until they become lightly golden and fragrant.

Add the coconut milk, curry paste and soy sauce to the wok. Heat until boiling, then reduce heat and simmer until sauce thickens. Reserve.

In the same wok, add the remaining 2 tablespoons of olive oil, then add the julienned carrots, white cabbage, leek and green pepper strips. Saute for about 5 minutes, stirring frequently, until the vegetables are tender-crisp.

Add the panga fillets to the wok with the vegetables and pour in the previously prepared sauce. Cook for a few more minutes until the fish is cooked through.

Serve panga wok with stir-fried vegetables, garnished with fresh coriander. You can also serve this dish with steamed rice or fried noodles.

Congratulations, you have successfully completed this exhilarating culinary journey! Panga with Sautéed Vegetables is much more than a simple recipe, it is an invitation to escape through aromas and textures.
The union of delicately cooked panga fillets and crunchy vegetables offers an incomparable taste experience. Each bite tells a story of harmonious flavors, captivating aromas and perfectly balanced textures.
Don’t forget the final touch – fresh coriander – which brings a note of freshness and completes this gastronomic creation. Served with steamed rice or fried noodles, this dish becomes a culinary celebration to share with your loved ones.
We hope that this taste adventure has brightened your palate and awakened your passion for creative cuisine. Feel free to experiment, adjust the spices according to your preferences and make this recipe your own masterpiece.