Pan Fried Tilapia With Mango and Nuoc Nam Sauce – Dana Shortt Gourmet

Pan Fried Tilapia With Mango and Nuoc Nam Sauce

The original recipe calls for yellow-tail snapper but it wasn’t available so I substituted tilapia.

Pan Fried Tilapia With Mango and Nuoc Nam Sauce

Ingredients

For Pan Fried Tilapia

  • 3/4 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 3 tablespoons of canola or peanut oil
  • Four 6 to 8 ounce tilapia fillets
  • Hot cooked rice

For Nuoc Nam Sauce

  • 1 mango, peeled and diced
  • 1/2 to 1 fresh jalapeno, thinly sliced (use more if you like it spicy)
  • 2 tablespoons fish sauce
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 1/2 jalapeno, thinly sliced

Method

For Pan Fried Tilapia

  • Combine milk and egg in a large shallow bowl. In a separate large shallow bowl, combine flour and cornstarch
  • Place tilapia in the flour mixture, coating both sides and shaking off excess.
  • Dip the tilapia into the egg mixture and then back into the flour mixture, shaking off excess.
  • Pour three tablespoons of oil into a large sauté pan and heat over medium-high heat. When the oil is hot, place tilapia into pan, and fry for three minutes on each side or until golden brown and crispy.
  • Serve immediately over hot cooked rice with Nuoc Nam sauce, mango and jalapeno.

For Nuoc Nam Sauce

  • Combine all ingredients

Notes

This recipe was first published on May 05, 2010, by Dana in the Waterloo Chronicle