Crispy Tilapia with Spicy Thai Basil Sauce
Created by Sue on May 6, 2013
- Servings: 5
- Prep Time: 12m
- Cook Time: 17m
- Recipe #9471
Ingredients
- 1 1/2 pounds tilapia fillets
- 1/2 cup all-purpose flour
- 1 large 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 whole lime, juiced
- 1 teaspoon cornstarch (with 1 tsp cold water, whisked into a slurry)
- 1 cup Thai basil leaves
How to Make
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Step 1: Pat fish dry.
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Step 2: Dredge fish in lour, then egg wash, then panko; set aside.
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Step 3: Saute shallots, garlic, chili peppers, and bell pepper in one tablespoon of the coconut oil until soft.
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Step 4: Add stock, fish sauce, soy sauce, brown sugar and lime juice and simmer until mixture reduces by about a third.
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Step 5: Stir in cornstarch slurry and stir until sauce thickens; keep warm.
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Step 6: Cook fish fillets about 3-5 minutes per side in the remaining coconut oil, or until they are nicely browned.
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Step 7: Add basil to sauce and stir just till it wilts, then serve sauce over crispy fish.
Nutritional Facts
- Serving Size: 1 (480.6 g)
- Calories 799.8
- Total Fat - 35 g
- Saturated Fat - 7 g
- Cholesterol - 56.3 mg
- Sodium - 2960.5 mg
- Total Carbohydrate - 72.7 g
- Dietary Fiber - 19.5 g
- Sugars - 25.5 g
- Protein - 50.6 g
- Calcium - 283.7 mg
- Iron - 7 mg
- Vitamin C - 250.7 mg
- Thiamin - 2.1 mg