“Finding Dory” (Pangasius)

imageI don’t think I’ve ever encountered cream dory in my 25 years living in America. Also called Pangasius fish, cream dory is prized by consumers for its neutral flavor and low cost. It is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia.

It was therefore a delight for me to find this unfamiliar fish in a packaged, frozen fillet in a supermarket close to where I’m staying in Manila. That I encountered Pangasius at a time when Disney was showing its latest film animation, “Finding Dory” is, of course, pure coincidence. The film heroine looks nothing close to Pangasius.

The neutral flavor of Pangasius makes it ideal for recipes that call for a variety of cooking methods, flavoring and sauces.

For this recipe, I chopped the fillet into tiny bits, sauteeing them in garlic, onions tomatoes,Thai chillies and vinegar; and mixing them with chopped green bell pepper, ground pork rinds and mayonnaise. It turned out to be a delicious, crunchy and creamy dory.


2 pcs. Pangasius fillet, chopped into tiny bits

1 green bell pepper, seeded and chopped into tiny bits

3 cloves garlic, peeled and chopped

1 small onion, chopped

1 small tomato, chopped

2 Thai chillies, slicecd

Salt and pepper to taste

2 tbsps, white vinegar

1/2 cup, ground pork rinds

1/2 cup mayonnaise

1 tbsp., Olive oil



Heat Olive oil over medium heat.  Add garlic and sauté until golden brown.  Add onions and cook until fragrant.  Add tomatoes and Thai chillies and stir-fry for one minute.  Add in bell peppers and cook until tender. Add Pangasius, mix well and continue to cook until the fish turns slightly brown.  Pour in vinegar and add salt and pepper to taste. Add in pork rinds and cook until nicely browned and crunchy.  Add in mayonnaise and stir well. Cook for another 2-3 minutes until most of the liquid has evaporated.  Remove from heat and serve warm on a platter.


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