Crispy Tilapia with Spicy Thai Basil Sauce

Yield: 4 – 6 servings
1 1/2 lbs. tilapia fillets
1/2 cup flour
1 egg, beaten with 1 Tbsp. water
1 cup panko bread crumbs
1 Tbsp. + 3 Tbsp. coconut oil
6 – 8 shallots, minced
4 – 5 cloves garlic, minced
6 – 8 Chile peppers, sliced (hot peppers to your taste)
1 red bell pepper, chopped
1/4 cup stock
1/4 cup fish sauce
2 Tbsp. soy sauce**
2 Tbsp. palm sugar or brown sugar
Juice of 1/2 lime
1 tsp cornstarch, mixed with 1 tsp cold water (optional) for a thicker sauce
1 cup Thai basil leaves

Pat dry 1 1/2 lbs. tilapia fillets with a paper towel.

Set up a plate with 1/2 cup flour, a bowl with 1 egg, beaten with 1 Tbsp. water, and a plate with 1 cup panko breadcrumbs. Dredge each fillet in the flour, followed by the egg wash, followed by the panko breadcrumbs, and set aside.

In a sauté pan or medium pot, heat 1 Tbsp. coconut oil over medium-high heat, then sauté 6 – 8 shallots, minced, 4 – 5 cloves garlic, minced, 6 – 8 chili peppers, sliced, and 1 bell pepper, chopped until the shallots start to darken and the bell pepper is softened, about 5 minutes.
Add 1/4 cup stock, 1/4 cup fish sauce, 2 Tbsp. soy sauce, 2 Tbsp. palm sugar, and juice of 1/2 lime, and stir together thoroughly. Bring to a boil, and let simmer until slightly reduced, about 3 – 5 minutes.

Stir in 1 tsp cornstarch, mixed with 1 tsp cold water, if using, and let simmer until thickened, about 1 – 2 minutes.

Stir in 1 cup Thai basil leaves, and cook until fragrant, about 1 – 2 minutes, then lower heat to lowest setting to keep warm until ready.

From: seletsucre.com