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