2 Snapper fillets (approx. 8 ounces each)
1/3 cup flour
3/4 cup panko bread crumbs
1 Tbsp + 3 Tbsp canola
6 shallots, minced
4 cloves garlic, minced
6 thai chile peppers, diced
1 bell pepper, chopped
1/4 cup chicken stock
1/4 cup fish sauce
2 Tbsp soy sauce
2 Tbsp agave nectar
juice of 1/2 lime
1 cup Thai basil leaves
1 egg, beaten with 1 Tbsp water
Pat dry snapper fillets with a paper towel.
Set up a plate with flour, a bowl with 1 egg, beaten with 1 Tbsp water, and a plate with 3/4 cup panko breadcrumbs. Dredge each fillet in the flour, followed by the egg wash, followed by the panko breadcrumbs, and set aside.
In a sautee pan or medium pot, heat 1 Tbsp canola oil over medium-high heat, then sautee shallots, minced, cloves garlic, minced, chile peppers, sliced, and 1 bell pepper, chopped until the shallots start to darken and the bell pepper is softened, about 5 minutes.
Add 1/4 cup stock, 1/4 cup fish sauce, 2 Tbsp soy sauce, 2 Tbsp agave nectar, and juice of 1/2 lime, and stir together thoroughly. Bring to a boil, and let simmer until slightly reduced, about 3 – 5 minutes.
Stir in 1 tsp cornstarch, mixed with 1 tsp cold water, if using, and let simmer until thickened, about 1 – 2 minutes.
Stir in 1 cup Thai basil leaves, and cook until fragrant, about 1 – 2 minutes, then lower heat to lowest setting to keep warm until ready to serve.
In a large sautee pan, heat 3 Tbsp canola oil over high heat, then add the coated fish fillets, being careful not to crowd the pan (you will probably need to do a couple of batches).
Cook the fish until the bottom is crispy and browned, about 3 – 5 minutes.
Flip the fish, and continue cooking until the other side is crispy and browned, and the fish can be easily flaked with a fork, another 3 – 5 minutes. Remove to a plate lined with paper towels.
Serve the crispy fish fillets topped with the Thai basil sauce.