Cream Dory

Beer Battered Cream Dory Fillet with Toyomansi

Have you heard about a fish called Cream Dory? If you are thinking about the movie Nemo, this is not Dory the fish that I am referring. Please, she is too cute to be cooked.

Cream Dory is another name for Pangasius, a white meat fresh water fish that are widely cultured in Asia. Pangasius is classified as a member of the Pangasiidae family. There are several varieties of Cream Dory, the most famous and probably the biggest is the Mekong Giant Catfish. This can be found in the Mekong river — the 7th longest river in Asia. This might be the reason why Cream Dory is associated with catfish.

The first Cream Dory that I tried is actually the fish in the picture. I don’t know much about this fish until my last visit to the Philippines. I think that this fish became popular overnight — it deserves the popularity though.

The dish was cooked by my mom. While we were shopping at Macro, she saw some frozen cream dory fillets,and decided to get some for me to try. I was hesitant to try this at first since I don’t know anything about the fish, but I can’t resist the aroma — so I tried it.

I was surprised because the taste was different from what I was expecting. It was better than I thought it was. It had a mild taste and soft texture. It is perfect to eat with steamed white rice or some chips, perhaps.

After doing some more research, I found out that Pangasius was in the top ten of the most consumed seafood in America. It is called some other name, that’s why I did not have a clue.

Oh, going back to the dish — Beer Battered Fish Fillet is truly wonderful. Having tartar sauce by the side will surely make your meal enjoyable. As for the simple me, Toyomansi (combination of Toyo and calamansi) is all I needed.

Have you tried having Cream Dory? What do you like most about it?

Published by

Vanjo Merano

I blog about Filipino and Asian food and recipes.

13 thoughts on “Beer Battered Cream Dory Fillet with Toyomansi”

  1. I hope you can share with us a step-by-step procedure on how to cook the beer battered cream dory fillet. Is it the same as your fish fillet recipe but with different ingredients only?

  2. Try this recipe for white & creamy fish fillet,

    Sparkling Water

  3. Try a light coat of sesame oil and a generous coat of fresh ground ginger. Steam it for 5-7 min in a rice cooker, then lightly salt and pepper it and drizzle some soy sauce and vinegar seasoned with chili peppers over it. Sprinkle with calamansi and some wansoy and your favorite vegetables and then return to steam another 5-7 minutes or until it flakes white. Amazing.

  4. I’m a buyer in Makro before, this is one of our best seller for frozen fish, most of our clients for this fish are owners of chinese restaurants, they substitute this for lapu-lapu…so when the menu says fish fillet, that’s certainly is Cream Dory fish…

  5. I love Cream Dory. Where can I buy it. I am here in San Diego, California. I have checked all the Asian/Oriental Stores.

  6. fish has always been my favorite dish. i wish you could do more recipes on FISH.I parcularly find your recipes very interesting and they are excellent for entertaining guests.Keep up your good work.They are very usefull especially for us Pinoys abroad. We are happy for you.

  7. pls.share the recipe since my kids love these fish fillets and a new way of preparing them is always welcome….thanks!

  8. where is the recipe? i am a cream dory lover…i love to learn the recipe..thanks!!!

  9. I like the fact that the fish can go along with almost any sauce because of its mild flavor. My daughter loves it because it’s so creamy, and if cooked right, it just melts in your mouth. We love it with batter and tartar sauce, as well as with tausi (using your recipe of course.)

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