Cream dory, as the fillet of the Pangasius fish is more popularly known, is one of the most versatile and accessible ingredients you can find in the grocery. It’s a white fresh fish that remains firm even when stewed or tossed into a soup, making it a highly versatile fish for home cooks and pros alike.
Cream Dory Butterfly fillet of fish is a double fillet, with the backbone and other bones removed by splitting the fish down the back or the belly.
brands |
origin |
specification |
Packaging |
|---|---|---|---|
| Generic |
Net Weight:
|
||
| WSBP |
Net Weight:
|
CUSTOMER REVIEWS
BRANDS |
CUTS |
FAT TO MEAT RATIO |
OVERALL QUALITY |
CUSTOMER REMARKS |
|---|---|---|---|---|
BRANDS |
ORIGIN |
SPECIFICATION |
Packaging |
|---|---|---|---|
| Generic |
Net Weight:
|
||
| GPS |
Net Weight:
|
||
| Vagen |
Net Weight:
|
BRANDS |
ORIGIN |
SPECIFICATION |
Packaging |
|---|---|---|---|
| Generic |
Net Weight:
|
Fish
3 pcs cream dory fillets, sliced
1/2 inch ginger, sliced into strips
salt
freshly ground black pepper
Light Soy Sauce
1/4 cup light soy sauce
2 1/2 cups of water
1/4 cup brown sugar
1 tbsp oyster sauce
1 tsp grated ginger
Garnishes
Sesame oil
Fried Garlic
Spring Onions, chopped
Rub fish fillets with salt and pepper.
Place a wax or baking paper to line the steamer, leave some vents on the sides (this prevents fish from sticking) then place fish on top of it. Top fish with some ginger slices then steam for 10 minutes or until fish is cooked. Set it aside.
Combine all Light Soy Sauce ingredients in a saucepan, bring it to a boil then turn heat off.
Place fish in a deep dish then pour sauce over it, drizzle sesame oil on top then garnish with Fried Garlic and Spring Onions.