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Crispy Tilapia with Spicy Thai Basil Sauce

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
Course Main Dish
Cuisine Asian, Thai

Ingredients
  

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

Instructions
 

  • 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.

Notes

From the kitchen of palatablepastime.com
Adapted from a recipe by set el sucre
Keyword tilapia