Crispy Tilapia with Spicy Thai Basil Sauce

One of the most delicious Thai fish recipes I have ever eaten.

Crispy Tilapia with Spicy Thai Basil Sauce

I might be an accomplished cook, but I am still interested in other recipes besides my own. I could read cookbooks like novels, or sit parked in front  of a food photo aggregator like Pinterest, for hours, ogling all the delicious food. And occasionally I come across the recipe that doesn’t go hellishly wrong and is so perfect, that I wouldn’t change a single thing.

This recipe is like that. I found it on the Sel et Sucre food blog, which is written by a creative cook and food writer named Claire. Being diabetic, I was forced to use a bit of Splenda in the recipe instead of palm sugar, but that’s the only change I made. I have also made this several times, and any light flaky fish such as tilapia or swai will do. This is an absolute knockout of a recipe and I do hope you try it.

Ingredients:

  • 1 1/2 pounds tilapia or swai fillets
  • 1/2 cup flour
  • 1 egg (beaten with 1 Tbsp water)
  • 1 cup panko bread crumbs
  • 4 tablespoons coconut oil
  • 6 to 8 shallots, minced
  • 4 to 5 cloves garlic, minced
  • 6 to 8 Thai chile peppers, sliced
  • 1 bell pepper, chopped
  • 1/4 cup chicken stock or fish stock
  • 1/4 cup fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Splenda brown sugar blend (brown sugar or palm sugar)
  • 1/2 lime, juiced
  • 1 teaspoon cornstarch (with 1 tsp cold water, whisked into a slurry)
  • 1 cup Thai basil leaves

-See recipe directions at: Sel et Sucre

You might also like:

Thai Larb Soft Rolls

Lemongrass Grilled Shrimp

Lemongrass Banh Mi Sandwiches

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15 Comments

  1. Karen says:

    Its a shame I’m not more fond of fish since it is invariably such an easy meal to prepare!! My husband loves it and is always thrilled when I take the plunge🙂 I followed the recipe exactly, and am lucky to have a plentiful supply of Thai Basil in my herb garden. I made extra fish, for my husband to enjoy again next day, which he did, remarking again that sauces like this are almost always better on the next day!!! I served this on rice. Great recipe, Sue, and thanks for sharing!!

    Like

  2. anallievent says:

    I love cookbooks, too – and cooking magazines. I get so excited when my issue of Southern Living arrives every month. My husband will love this recipe. We both love spicy Thai food so this is right up our alley!

    Like

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