Pan‑fried Pangasius with Green Asparagus and Sweet Potato Mash

Ingredients

• 4 pangasius fillets
• 5 tbsp flour
• 1 egg
• 5 Tbsp breadcrumbs
• 1 finely chopped chili pepper
• vegetable oil (for frying)
• Salt
• ground black pepper
• 500 g Green Asparagus
• 800 g sweet potatoes
• Salt
• 200 ml milk
• 25 g butter
• Lemon juice
• ground black pepper

Instructions

1. 1.

   Cook the sweet potatoes in salted water for about 30 minutes until tender. Peel them, then mash with hot milk and butter until smooth; add more milk if needed. Season with salt, lemon juice, and pepper.

2. 2.

   Wash and trim the asparagus, removing any woody ends. Blanch in plenty of salted water for 8–10 minutes, then drain well.

3. 3.

   Season the fillets with salt and pepper. Dredge them in flour, dip through beaten egg, then coat with breadcrumbs mixed with chopped chili. Heat 4–5 tbsp oil in a pan and fry the fillets about 2 minutes per side until golden brown.

4. 4.

   Plate the fish atop the sweet potato mash and asparagus; serve hot.