By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner
The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Saturday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.
- Prep time 15 minutes
- 10 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2009
Ingredients
Asian Tartar Sauce:
Method
Asian Tartar Sauce: In bowl, combine cucumber, garlic, sugar, vinegar, sambal oelek, salt and fish sauce. Let stand for 1 hour. Drain, reserving 1/4 cup (50 mL) of the liquid.In blender, blend together egg yolks, lemon juice, mustard and reserved liquid. With motor running, slowly pour in oil in slow steady stream until thickened and texture of mayonnaise. Stir in cucumber mixture and green onions. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In shallow dish, combine panko, garlic, shallot, ginger and lemongrass. Place flour on plate. Beat eggs in separate bowl. Sprinkle fish with salt and pepper. Dip into flour, shaking off excess; dip into eggs, then panko mixture.
In skillet, heat oil over medium heat; cook fish, in batches and turning once, until crispy, golden and fish flakes easily when tested, 6 to 10 minutes.
More crusted fish recipes:
Nutritional facts Per serving: about
- Sodium 683 mg
- Protein 26 g
- Calories 496.0
- Total fat 38 g
- Potassium 678 mg
- Cholesterol 197 mg
- Saturated fat 7 g
- Total carbohydrate 12 g
%RDI
- Iron 22.0
- Folate 23.0
- Calcium 8.0
- Vitamin A 19.0
- Vitamin C 5.0
