Ginger Crusted Fish with Peanut Sauce

Shell GingerShell ginger
 

Coating
1 1/3 c. panko (divided)
1/3 c, crystallized ginger, coarsely chopped
Flour
1 egg, beaten with
1 T. milk

1 lb. tilapia fillets

 

  Toast panko until golden brown on a cookie sheet in 350 degree oven (about 10 min.)  Process 1/3 c. of panko and ginger together in food processor until coarse texture is achieved.  Mix with remaining panko.  Roll tilapia fillets in flour, then beaten egg, then ginger coating.  Place on cookie sheet sprayed with cooking spray.  Bake in oven preheated to 475 degrees for ten minutes.  Serve with peanut sauce and sweet chili sauce (bottled) and jasmine rice.
Peanut Sauce  

2 T. vegetable oil
½ c. minced onion
1 tsp. minced fresh garlic
1 tsp. minced fresh or frozen ginger
¼ c. freeze-dried Thai basil, chopped
¾ c. crunchy peanut butter
2 T. orange juice
2 tsp. granulated sugar
¼ tsp. crushed red pepper flakes
1 can (13 oz.) coconut milk

 

  Heat oil in a saucepan and sauté the onion, garlic, ginger, and basil for 5 minutes, until the onion is translucent.  Stir in the peanut butter, orange juice, sugar, and pepper flakes.  Cook on low heat for 15 minutes, stirring occasionally.  Stir in the coconut milk and cook until heated through.  Cool to room temperature to serve.

Previous recipe
Next recipe
Return to menu