Recipe courtesy of Sushisamba
Panko-Crusted Wild Striped Bass with Coconut-Guava Sauce
- Level: Intermediate
- Yield: 2 servings
- Total: 2 hr 40 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 20 min
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.