Panko-Crusted Wild Striped Bass with Coconut-Guava Sauce

Total Time:
2 hr 40 min
Prep:
20 min
Inactive:
2 hr
Cook:
20 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • Marinade:
  • 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
  • Sauce:
  • 2 (8-ounce) cans guava juice
  • 1 (8-ounce) can coconut milk
  • 3 tablespoons brown sugar
  • Pinch salt
  • 1 habanero pepper, seeded and diced
  • Panko-Coating:
  • Salt and pepper
  • 2 cups all-purpose flour
  • 2 cups panko (Japanese bread crumbs)
  • 2 whole eggs, lightly beaten
  • 4 cups canola oil
Directions
  • 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.


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