I love eating fish. However fresh fish at a reasonable price is rare in London- hence I advocate the purchase of frozen fish fillets.

I had no idea what a Pangasius would look like in real life, but in its raw, skinless, boneless and frozen form, it looked promising. Here’s what I cooked for our dinner tonight:

I prepared two types of mash: sweet potato and regular potato mash. Also stir-fried some button mushrooms to go with the fish.

Verdict: The texture of the fish is very smooth. Not flaky at all like the tilapia fillets I bought from Chinatown. The only downside is the fish fillet is rather thin, which means if you have big eaters in the house, you probably need to cook two fillets per person.

For those who are interested, Pangasius is a fish which originated from Vietnam and belongs to the Catfish family. Have a look at http://www.worldofpangasius.com.vn/?open=new&id=29 if you’re interested.