Wash fish fillets, pat dry and cut lengthwise.
Spread pesto on the skin side, roll up and fix with toothpicks.
Cook in a perforated cooking container for 12 minutes at 85°C and 100% humidity.
Serve the wild garlic pangasius rolls.
Servings: 4.0 (servings)
Wash fish fillets, pat dry and cut lengthwise.
Spread pesto on the skin side, roll up and fix with toothpicks.
Cook in a perforated cooking container for 12 minutes at 85°C and 100% humidity.
Serve the wild garlic pangasius rolls.