Vietnamese Style Tilapia

I love Vietnamese food and it's easy to make at home with a few staples from the Asian section of your grocery store. The sauce in this dish is one of my favorites (you will recognize the taste from any Vietnamese restaurant); it's very light and full of flavor. When the fish is pan-fried, the result is a beautifully crispy fish with an explosively flavorful sauce.


Ingredients

For Fish
4 tilapia or white fish fillets
salt
pepper
flour for dusting
vegetable oil

For Sauce
1 tablespoon rice wine vinegar
7 tablespoons Nuoc Mam
3 tablespoons sugar
1/2 cup cold water
Juice of 1 lime
2 tablespoons finely julienned carrot
1/4 cup minced fresh cilantro or basil
2 large garlic cloves, peeled and minced
2 jalapeno peppers, ribs and seeds removed, finely chopped (or 1/2 teaspoon sriracha sauce)

Instructions

To Make Sauce

1. Mix all ingredients together in a medium-size bowl, stirring until the sugar is dissolved.

2. Store in refrigerator until ready to use.

To Make Fish

1. Heat oil in saute pan over medium-high heat.

2. Season fish fillets lightly with salt and pepper, then dredge in flour and dust off so they are lightly coated.

3. Place fillets in hot oil, nice side down, and saute for a few minutes, until golden brown. Flip fish over and saute a a few minutes longer until done.

To Serve: Pour sauce over fish and enjoy with rice or noodles