Or as it was known in my house when the kids were younger: that fish with the sauce. Not that this is "kid food" per se. I like to think of it more as an elegant, Asian-inspired fish stick.
I serve it with seasoned sushi rice and this salad without the almonds. It's also perfect with a side of steamed edamame. Any leftovers also hold up remarkably well.
panko-sesame crusted tilapia with ginger-scallion sauce
for the fish:
2 lbs tilapia (or any firm-white fleshed fish)
1 1/2 c panko
1/4 c sesame seeds
1 T shichimi togarashi (optional) If not using, add a 1/2 t of salt to the breading mixture
1 large egg
1/8 c milk
neutral oil for pan frying
for the sauce:
2T ginger, grated
4 garlic cloves, minced
6 scallions, sliced into rounds
5-6 T low sodium soy sauce
2 T toasted sesame oil
3 T sugar
Juice of 1 lime
1/4 c water
1 small bird chili, seeded and minced (optional)
Preheat the oven to 350°
Beat the egg and milk together in a small bowl. Combine the panko, sesame and shichimi togarashi in another bowl. Cut the filets lengthwise (see photo). Dip each fillet into the egg mixture and then panko mixture to coat.
In a large non-stick or cast iron skillet over med-high heat, coat the pan with oil. When the oil is hot, carefully add the fillets, careful not to overcrowd the pan, and cook until golden.
Drain the fillets on paper towels and then place on a large rimmed baking sheet. Place all of the fish in the oven for 5-10 minutes while you are assembling the rest of your meal.
For the sauce, combine all of the ingredients in a small saucepan.
Bring to a boil turn down the heat to simmer and cook for a few minutes longer. Serve along side the fish.