This was so yummy, the best fish I’ve ever had (in my VERY limited experiences with fish). I’m particularly proud of this one because the idea came from my brain and my brain alone, nothing to springboard from. But that being the case, it still needs a bit of tweaking to make it just right. I can edit it later, though. Here it is as it stands now.
- two fresh tilapia filets
- 1 tbsp. butter (or oil)
- two egg whites, lightly beaten
- a little salt
- a little pepper
- 1 tsp. dried lemongrass
- 1/4 tsp. ginger
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1 clove garlic, minced
- 1 tsp freshly grated orange zest
- the juice from half of a lime
- roughly 1 1/2 cups unsweetened coconut flakes
In a small mixing bowl, whisk the egg white with the seasonings and the orange zest and lime juice. Set aside. Fill a small dish with the coconut flakes and set that aside. Cut the tilapia filets into little strips. Heat the butter in a skillet over medium heat. Next, dip the tilapia in the egg and seasoning mixture, then dip in the coconut flakes. Repeat. Place it in the skillet and do the same for all of the rest of the pieces. Cook until golden brown on both sides and the fish just begins to flake when tested (about 3-4 minutes per side).
Serve with a salad coated in Thai/Asian dressing.