Are you looking for a tasty, surprising, and easy BBQ dish? Then try this Asian-style BBQ Pangasius Fish with homemade yum yum sauce. This recipe is easy to make, and the fish is done within 20 minutes.
Served with a fresh salad or grilled vegetables, it's a delicious meal—ideal for a summer BBQ evening.
Fish with Kecap and Yum Yum Sauce
I love BBQing in the summer. If the sun shines, I want to BBQ. It does not always have to be extensive with lots of meat or fish. No, I much prefer one tasty piece over several portions. I often go for meat or grilled vegetables, but today, I'm making a detour to a tasty piece of fish: pangasius fillet.
The pangasius fillet is seasoned with a marinade and then cooked on the BBQ. This keeps the fish tender, juicy, and full of flavor. The marinade, made with fresh ginger, kecap, garlic, and chili sauce, is highly recommended.
This time, I made a yum-yum sauce with it—a creamy sauce with a bit of a kick from the cayenne and wonderfully soft. And that turns out to be a perfect combination. This delicious recipe is one that you can put on the table with little effort. Try it yourself and enjoy a relaxed BBQ meal.
Top Tip
Add vegetables cut into carrot, white cabbage, or bell pepper strips to the fish parcel for more colors and vitamins.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
For the pangasius
- 2 tablespoons vegetable oil, for frying
- 1 red onion, finely chopped
- 1 clove garlic, squeezed
- ½ inch fresh ginger, grated
- ⅓ cup Kecap Manis
- ¼ teaspoon rice vinegar
- 1 teaspoon sweet chili sauce
- 4 pangasius fillets
For the Yum Yum sauce
- ½ cup mayonnaise
- 1 tablespoon tomato ketchup
- ½ tablespoon butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon paprika powder
- ⅛ teaspoon cayenne pepper ground
- 2 tablespoons water
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Make the marinade
- Heat 2 tablespoons of oil in a frying pan over medium heat.2 tablespoons vegetable oil
- Add the finely chopped red onion and stir-fry for 3 minutes until the onion is translucent.1 red onion
- Add the garlic and grated ginger to the pan and stir-fry for half a minute.1 clove garlic, ½ inch fresh ginger
- Spoon the onion mixture into a bowl and add the kecap manis, vinegar, and chili sauce. Stir everything together well.⅓ cup Kecap Manis, ¼ teaspoon rice vinegar, 1 teaspoon sweet chili sauce
Marinate the fish
- Pat the pangasius fillets dry with kitchen paper.4 pangasius fillets
- Brush the fillets with the marinade, making sure they are completely covered.
Prepare the fish
- Prepare a piece of aluminum foil and lightly brush it with oil.
- Place a marinated pangasius fillet on the foil and fold the foil closed to seal the fish well.
- Place the parcels on a hot BBQ and cook the fish for 15–20 minutes. The fish is ready when it falls apart easily.
Make the Yum Yum sauce
- Put all the ingredients for the sauce in a bowl: mayonnaise, ketchup, melted butter, garlic powder, paprika powder, cayenne pepper, and water.½ cup mayonnaise, 1 tablespoon tomato ketchup, ½ tablespoon butter, ½ teaspoon garlic powder, ½ teaspoon paprika powder, ⅛ teaspoon cayenne pepper ground, 2 tablespoons water
- Mix everything well.
- Keep the sauce in the refrigerator until you serve it.
Notes
- Refrigerator: The fish can be stored up an airtight container for up to 2 days. You can also store the sauce covered in the fridge for up to 2 days.
- Reheating: Wrap the fish in aluminum foil and heat for 10 to 15 minutes in a preheated oven at 350 °F (ca. 177 °C).
Nutrition
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