Posted: 10/18/2010
Ingredients
| 1 pack of Anchor unsalted butter, cold butter nuggets | Anchor Unsalted Butter |
| 1 cup | panko/ Japanese bread crumbs |
| 3 tbsp | ground ginger |
| 2 tbsp | parsley, chopped |
| 1 tsp | rock salt |
| 2 tsp | black pepper, cracked |
| 8 pcs | tilapia fish fillet peanut oil |
| 1 lb | asaparagus, steamed or boiled |
| Orange butter sauce: | |
| 1 tbsp | peanut oil |
| 2 tbsp | ginger, chopped |
| 2 tbsp | shallots, chopped |
| 2 tbsp | garlic, chopped |
| 1 cup | orange juice |
| ¼ cup | chicken broth |
| 1 bunch | thyme |
| salt and pepper |
How to cook
- Combine panko, ground ginger, parsley, salt and pepper in a large bowl. Dredge each fish fillet in the crumb mixture. Set aside.
- Heat up pan, with peanut oil. Place fillet in the pan and cook until golder brown. Wipe out burnt crumbs and heat new oil before cooking remaining fillets.
- Heat up a sauce pan, with peanut oil, sauté ginger, shallots, garlic until translucent.
- Add juice, chicken broth and thyme.
- Simmer until the liquid is reduced to ¼ cup. Strain in another sauce pan.
- Whisk in cold butter nuggets, add in gradually, whisk until smooth and creamy.
- Season with salt & pepper.
- Arrange fillets and some asparagus, top with orange butter sauce.
Serves 4
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