%20fillets%20—%20a%201kg%20pack%20of%20mild,%20firm,%20low-fat%20freshwater%20white%20fish.%20Also%20known%20as%20basa,%20swai%20or%20river%20cobbler./strong%20Outstanding%20everyday%20value,%20and%20a%20proven%20cod%20alternative%20for%20fish%20suppers,%20fish%20pie%20and%20breaded%20portions./pullistrongPack:/strong%201kg,%20vacuum-packed/lilistrongSpecies:/strong%20Pangasius%20(basa%20/%20river%20cobbler)/lilistrongCatch:/strong%20farmed,%20freshwater/lilistrongOrigin:/strong%20Vietnam/lilistrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Panga-Fillets-1kg-3-Custom.jpg)
A 1kg vacuum-packed bag of panga fillets — a mild, firm, low-fat freshwater white fish from Vietnam, also sold in the UK under the names basa, swai or river cobbler. Panga is one of the world’s fastest-growing aquaculture species, prized for consistent quality, low mercury, generous protein and a clean flavour that takes well to anything from a simple bake to a deep-fry. A reliable everyday alternative to cod or haddock at a fraction of the price — perfect for fish pies, fishcakes, baked dinners and battered chip-shop classics.
Pack details
- Net weight: 1kg
- Form: vacuum-packed fillets
- Species: Pangasius (also: basa, swai, river cobbler, Vietnamese cobbler)
- Catch method: farmed, freshwater
- Origin: Vietnam
- Storage: keep at –18°C; defrost overnight in the fridge before cooking
How to cook panga fillets
Panga is a quick-cooking fillet — the flesh is firm enough not to break up but cooks through in minutes. Pat dry before cooking for a proper crust.
- Pan-fry: dredge in flour, fry in oil over medium-high for 3–4 minutes each side until opaque and just flaking.
- Oven: bake at 200°C for 10–12 minutes with herbs, lemon and a drizzle of olive oil.
- Barbecue or griddle: brush with oil, grill 3 minutes per side over medium heat.
- Beer-battered: dip in cold batter and deep-fry at 180°C for 5–6 minutes — proper chip-shop style.
- Fish pie or fishcakes: poach gently in milk, flake and combine with potato or béchamel.
Serve simply — chips and mushy peas, lemon and parsley, or a tartare-style sauce.
Sourcing and delivery
Farmed in Vietnam — the centre of pangasius production worldwide. Dispatched frozen from our UK warehouse in insulated packaging to keep the cold chain intact through to your door.
