Skillet Pangasius with Vegetables and Sour Cream
Incredibly tender, delicious, melt-in-your-mouth fish! Pangasius fillet cooked this way turns out soft and juicy. A sour-cream-and-vegetable sauce pairs perfectly with the fish, making it delicate and fragrant. Even kids will enjoy this fish.
Updated : 06 January, 2026
Easy
About 20 min.
Ingredients
2
Pangasius
1
Onion
1
Carrot
1
Bell pepper
1
Tomato
2
Garlic
2 tablespoon
Sour cream
5 tablespoon
Vegetable oil
to taste
Salt
to taste
Pepper
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make pangasius with sour cream and vegetables? First prepare the fish fillet. Take it out of the freezer and leave at room temperature until fully thawed. Rinse the pangasius under cold running water and pat dry with paper towels - there should be no excess moisture left on the fish. (Cooking time in the recipe does not include thawing.)
Step 2
Prepare the remaining ingredients. Use ripe, juicy tomatoes and slightly sweet carrots - then the sour-cream sauce will be richer and more flavorful.
Step 3
Cut the fish into pieces about 3-4 cm (1¼-1½ in) long.
Step 4
Sprinkle the pangasius with a little salt and season with ground peppers. Turn each piece and season the other side as well. Let the fish rest for 5-10 minutes while you prep the vegetables.
Step 5
Peel the onion, carrot, and garlic. Remove the stem and seeds from the bell pepper. Rinse the vegetables in clean water and pat dry. Cut the carrot and pepper into thin sticks (or grate the carrot if you prefer). Dice the tomatoes and onion into small cubes. Peel the tomatoes first if you like. Press the garlic through a garlic press or finely chop it.
Step 6
Pour neutral vegetable oil into a frying pan. Heat the pan over high heat and add the pangasius to fry. Cook for about 1-2 minutes on one side.
Step 7
Flip each piece and fry for another 1-2 minutes on the other side. You can dredge the fish in flour before frying, but I usually cook it without flour.
Step 8
Carefully remove the fish with a spoon or fork. Add all the vegetables to the same pan (add a little more oil if needed). Sauté, stirring, for about 5-7 minutes. Lower the heat slightly if necessary so the vegetables don’t burn.
Step 9
Add sour cream, a little salt, and your favorite seasonings. I use seasoning for tomatoes, a pinch of Herbes de Provence, and allspice. Mix thoroughly until smooth.
Step 10
Return the fish pieces to the pan, gently pressing them into the sour-cream-and-vegetable mixture. Cover with a lid and reduce heat to the lowest. Simmer, covered, for about 10-12 minutes.
Step 11
Sprinkle the finished dish with finely chopped fresh herbs and add pepper if needed.
Step 12
Done - serve!
Author note
Share the recipe
