Crispy Tilapia with Spicy Thai Basil Sauce
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
Adapted from a recipe by set el sucre