Crispy Red Snapper with Spicy Thai Basil Sauce

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Was it easy?

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Method:

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 sautee pan or medium pot, heat 1 Tbsp coconut oil over medium-high heat, then sautee 6 – 8 shallots, minced, 4 – 5 cloves garlic, minced, 6 – 8 chile 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 to serve.
In a large sautee pan, heat 3 Tbsp coconut oil over high heat, then add the coated fish fillets, being careful not to crowd the pan (you will probably need to do a couple of batches).
Cook the fish until the bottom is crispy and browned, about 3 – 5 minutes.
Flip the fish, and continue cooking until the other side is crispy and browned, and the fish can be easily flaked with a fork, another 3 – 5 minutes. Remove to a plate lined with paper towels.
Serve the crispy fish fillets topped with the Thai basil sauce.

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