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Panko Tilapia Fingers w/ Thai Chili Sauce

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Panko Tilapia Fingers w/ Thai Chili Sauce

Ingredients

4 (6 ounces) Farm-Raised Kings Tilapia Filets, cut into 4 strips
½ Cup Seasoned Flour
1 Teaspoon Ground Ginger
2-3 Kings Organic Eggs
2 Cups Panko Crumbs
½ Teaspoon Red Pepper Flakes
2 Tablespoons Cilantro, chopped
½ Cup Vegetable Oil

Thai Chili Sauce

2 Teaspoons Shallot, minced
1 Lime, both juice & zest
2 Tablespoons Nam Pla (Asian Fish Sauce)
1/3 Cup Rice Wine Vinegar
1 Tablespoon Hot Pepper Jelly
1 Tablespoon Cilantro, finely chopped

Hoisin-Chile Dipping Sauce

1/4 Cup Hoisin Sauce
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Brown Sugar
1 Tablespoon Ginger, minced
1 Teaspoon Chile & Garlic Paste

Preparation

1. Lightly coat tilapia strips in flour and ginger mixture.  Dip in egg and then coat with crumbs.  Let fish stand at least 15 minutes and up to six hours before cooking.
2. In a 12-inch skillet heat oil.  Add filets, flesh side down, and cook for 2 ½-3 minutes on first side or until golden.  Turn fish and continue to cook on remaining side for 1 ½-2 minutes.  Drain fish on a paper bag and serve with Thai Chili Dipping Sauce.

Thai Chili Sauce

2 Teaspoons Shallot, minced
1 Lime, both juice & zest
2 Tablespoons Nam Pla (Asian Fish Sauce)
1/3 Cup Rice Wine Vinegar
1 Tablespoon Hot Pepper Jelly
1 Tablespoon Cilantro, finely chopped

Hoisin-Chile Dipping Sauce

1/4 Cup Hoisin Sauce
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Brown Sugar
1 Tablespoon Ginger, minced
1 Teaspoon Chile & Garlic Paste

  • In 2 small separate bowls, whisk together all ingredients for each sauce.