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Spicy Sheepshead Thai-style

Spicy Sheepshead Thai-style

Sheepshead is a very sought after game fish that is also one of the best tasting fish around.  Although it is quite difficult to clean, it is well worth the effort!  Here is a unique recipe featuring a Thai twist that will make for an exotic Sheepshead dish the whole family will enjoy.

Serves 2

Ingredients:

  • 8 Sheepshead fillets, about 1 to 1 ½ inches thick

For the Spicy Thai Peanut Sauce:

  • 1 tablespoon canola oil
  • 1 tablespoon lemon grass, chopped
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1/3 cup sugar
  • 1/3 cup rice wine
  • 1 tablespoon peanut butter
  • 1 tablespoon Thai chili sauce
  • Juice of half a lime
  • 1 tablespoon of chopped green onion
  • 1 tablespoon of chopped cilantro

For the Crust:

  • 1/3 cup all purposed flour, seasoned to taste
  • 1 cup Panko breadcrumbs
  • 1 egg slightly beaten with a bit of water

For the Rice:

  • 1 cup rice
  • 2 cups water
  • dash of cumin
  • dash of salt
  • juice and zest of 1 orange
  • 1 tablespoon of chopped cilantro

Directions:

  • To cook the rice, bring 2 cups of water, salt, cumin and orange juice to a boil.  Add rice.  Cover and cook until done.  When rice is cooked, add the cilantro and zest of the orange.
  • Coat the fillets in seasoned flour.  Then coat with the egg wash and Panko breadcrumbs.
  • Pre heat your oven to 300 degrees.
  • Heat 2 tablespoons of oil in a pan and cook the fillets until they are golden brown.  This will take approximately 2 minutes.
  • Take the pan and place it in the pre-heated oven and bake for 10 to 15 minutes or until the fish is cooked.
  • Now it’s time to prepare your sauce while the fish is cooking.  Heat 1 tablespoon of oil in a small saucepan and sauté garlic, lemongrass, and shallots until tender.  Then add rice wine and sugar and cook until the sugar is dissolved.  Next add the Thai chili paste and peanut butter and cook over low heat for about 1 minute, or until the peanut butter is melted.
  • Remove the pan for the heat and lime juice, chopped cilantro and green onions.  You may serve this on top of the fish, or on the side.