Dredge fish pieces in flour, then beaten egg wash, then panko, then set aside while you assemble the sauce.

Saute the shallots, garlic and bell pepper in one tablespoon of the oil until they soften and start to caramelize.

Stir in the stock, fish sauce, soy sauce, sugar and lime juice with the cornstarch slurry and cook to thicken slightly.

Remove from heat and keep warm.

Cook the fish fillets in the remaining oil in both sides until browned and crispy, being careful not to crowd the pan. Add oil if needed for a second pan full.

Warm the sauce and add the basil; spoon the sauce over the fish.