Asian Lemon Fish

Mmmm traditional Chinese lemon chicken goes pescatarian with panko bread crumbs! Pictured with sesame spinach.

• 1 1/2 cups water
• 3/4 cup sugar
• 3 in ginger root peeled and sliced
• juice of 5 lemons
• 1 tsp lemon zest
• 2 tbs cornstarch
• 4 tilapia fillets
• 3/4 cup flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp white pepper
• 2 eggs
• 1 tbs cold water
• 1 tsp soy sauce
• about 2 cups panko break crumbs
• vegetable oil for frying

To make sauce:
- Combine water, sugar, and ginger, bring to a boil, reduce to medium and simmer 5 minutes
- Remove ginger slices, stir in lemon juice and zest, return to a boil
- Dissolve cornstarch in 4 tbs water, stir into lemon mixture, continue to cook until thickened

To make fish:
- Combine flour, baking powder, salt, and pepper in a shallow bowl
- Whisk eggs, water, and soy sauce in another bowl
- Put panko bread crumbs in a third shallow bowl
- Dredge tilapia in flour mixture, then egg mixture, then press panko bread crumbs on the fillet completely covering
- Heat oil for frying over medium heat
- Once hot, cook tilapia for 3 minutes per side
- Drain tilapia on paper towel-lined plate
- Once ready to serve drizzle each piece with lemon sauce

I like to pour some extra sauce in a ramekin and dip the crunchy side pieces of the fish in it! Yummy!