Panko-Crusted Wild Striped Bass with Coconut-Guava Sauce
- 3 cups fresh orange juice
- 1 cup soy sauce
- 4 sprigs thyme
- 2 tablespoons garlic, chopped
- 4 tablespoons fresh ginger, sliced
- 1/4 onion, diced
- 2 wild striped bass fillets
- 2 (8-ounce) cans guava juice
- 1 (8-ounce) can coconut milk
- 3 tablespoons brown sugar
- Pinch salt
- 1 habanero pepper, seeded and diced
- Salt and pepper
- 2 cups all-purpose flour
- 2 cups panko (Japanese bread crumbs)
- 2 whole eggs, lightly beaten
- 4 cups canola oil
Combine all ingredients for the marinade in a non-reactive bowl. Take boneless fillet of wild striped bass and cut into 2 to 3 pieces. Rinse fillets and pat dry. Place pieces into the marinade. Refrigerate for 1 to 2 hours.
In a saucepan over medium heat, combine the ingredients for the sauce and let reduce by 1/2 or until it reaches the desired thickness.
In a heavy saute pan, heat canola oil to 340 degrees F.
Remove the fish from the marinade. pat dry and season with salt and pepper. On a clean plate put flour and on another clean plate, put panko. Dredge fish fillets through flour, then egg, then panko, completely coating each fillet.
Place the breaded fish carefully into the hot oil and cook until it achieves a light golden brown color. Remove with a spider or strainer and dry on paper towel.
Serve fish on brown paper with the sauce in a small bowl for dipping.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Sushi Samba 2003