River Cobbler or to give it its correct name Pangasius is farmed in Vietnam, I found it about 5 years ago in my local supermarket and bought it as a cheaper alternative to smoked haddock. I found it tasted nicer and had no bones and I’ve been buying it on a weekly basis ever since.
I have River Cobbler at least twice a week and I love it, Sunday mornings wouldn’t be the same without
my smoked River Cobbler and scrambled eggs.
At present I am finding it more and more difficult to find the smoked variety, if anyone out there can throw any light on the reason why I would love to hear from you.
If you are having unsmoked the best way to cook it is in a pan with some melted butter on a medium heat for about 5 minutes each side, before turning it over grind some black pepper and sea salt over it, turn it over and do the same on the cooked side.
If you are having smoked River Cobbler for your breakfast cook in the same way without the seasoning, then set it aside some ware to keep warm. Put some milk and 2 eggs into the butter and fish juices and gently whisk, place back on the heat and cook as in normal scrambled egg.
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