Comments on: Cream Dory with Butter and Lemon Sauce

By: tess

tess — Tue, 22 Sep 2009 07:34:03 +0000

Actually, pangasius fish is now being organically grown here in the Philippines. I just came from the pangasius fish farm yesterday (21 Sept). The fresh pangasius tastes much much better than those frozen ones in the market. We cooked it adobo and steak style. I am actually looking for recipes and found this website. I’ve got to try your recipe, seems good.

Tess

By: Leiah

Leiah — Mon, 27 Jul 2009 05:37:26 +0000

will try this recipe soon, i like the taste of lemon on my fish. the only recipe i know how to make with dory is breaded fish strips. what i do is cut it into strips (about the size of a chunky finger), sprinkle some garlic salt & pepper. then i shake it in a plastic with cornstarch, dip it in beaten egg, then roll it in japanese breadcrumbs… then golden fry it in slow-fire. i just make a dipping sauce made of mayo, lil mustard, pepper, salt & sugar.

By: Mariel

Mariel — Fri, 24 Jul 2009 15:46:59 +0000

Cream Dory is in the same genus as bottom-feeding catfish, it should be sold cheaply

By: Cathy

Cathy — Mon, 13 Jul 2009 10:40:16 +0000

I tried this recipe just minutes ago for dinner and i must say..its really good. Yummy :) Thanks for sharing.

By: Happy Tummy

Happy Tummy — Wed, 24 Jun 2009 18:34:25 +0000

hi MM! it’s just now that i got the chance to drop you a line! it’s my second time to cook this! thanks! i took a photo of it and also added your link and your url in my list of favorites! hope it’s ok! :-) belated happy father’s day! more power! https://thehappytummykitchen.blogspot.com/2009/06/daddy-day-hurray.html

By: rodle

rodle — Sun, 01 Mar 2009 13:27:00 +0000

Ms. farrah,

I dont know if my response will be so late, however for those who just happen to drop by this website as did I, You could cook it with or without skin depending on what dish you are preparing. For grill, fry and bake, dory with skin will do.

By: rodle

rodle — Sun, 01 Mar 2009 13:22:31 +0000

Cream dory, john dory or pangasius has been in the commercial market years ago. The one you buy as fish fillet burger or common fish and chips are some. In the US, there comes a time that their market were flooded withdory and opt their own catfish industry to dosome advertisement guerilla tactics. It may it may not be true. Remember what they did to our coco oilreputation back in he 70’s or 80’s just to save their soya oil industry, now with they are inspired with our virgin coco oil. My wife and her company is currently engaged in farming of pangasus. Thats why i’m confident that it is safe. I know what they eat and the water they are culured. However it is not as white as the vietnamese product because of water factor and no chemical bleaching. I’d been cooking it for my family indifferent dishes.

By: farrah

farrah — Fri, 02 Jan 2009 08:49:43 +0000

hi marketman,

can you kindly share some info on how to grill a cream dory fish? the whole gutted dory from the Cold Storage is now being thawed out for dinner tonight but im suddenly confused as to how it should be cooked, with skin on or without? please help. thanks!

By: Dan

Dan — Fri, 28 Nov 2008 05:30:14 +0000

To Miss Lina David,

That’s only a scaremongering site (and believe me, there are lots of them around) against the Pangasius. Me and my family have been eating this fish for years now, and have not had one single incident of anybody getting ill.

By: lina b david

lina b david — Thu, 09 Oct 2008 01:46:00 +0000

got this in my email: I have been buying cream dory here in the Phil but now I am hesitant to do so

https://www.whytraveltofrance.com/2008/01/30/why-you-shouldnt-eat-pangas-fish-in-france-or-anywhere-else-for-that-matter/