Panko bread is a variety of bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of bread crumbs found in Western groceries. It flavorless really, and does not absorb as much oil when cook.  Since my Lemongrass Chili sauce is a bit heavy on flavor I decided leave  my fillets plain but with the crispy texture. You can choose to marinade the fish fillets first with a flavor of choice and then just coat it with the flour, egg and panko bread crumbs.

Panko Crusted Fish with Lemongrass Chili Sauce (Serves 2)
(Trey Jean Sroeuy Nung Tuk Mtess Kroeung) ត្រីចៀនស្រួយនិងទឹកម្ទេសគ្រឿង

Ingredients
2 fish fillets, I used tilapia
¼ cup rice flour, or any flour
1 egg, lightly beaten
1/3 cup panko bread crumbs
¼ cup oil for frying
green onions for garnish

Lemongrass Chili Sauce
2 tablespoons oil
1/2 small onion, diced
2 cloves garlic, minced
2 tablespoon Khmer Kroeung
1 tablespoon red pepper powder
1 teaspoon crush red pepper flakes
1 teaspoon sugar
1 tablespoon fish sauce

Method:
Rinse the fillets and pat dry. Make a station with 3 separate large plates one for flour, egg and panko bread crumbs. Use one hand (the dry hand) to dust the flour on lightly then move to the next station and drench the floured fillet with your other hand (wet hand). On the 3rd station return your dry hand and coat with panko bread crumbs. Press them in lightly so they stick to the fillet. Repeat this process until all fillets are done, set aside.

Heat oil in a frying pan and once they are hot add the fillets and fry them. Watch carefully as the bread crumbs tend to brown pretty quick. Adjust heat accordingly. You can start with med-high heat and then crank it up toward the end to get a nice golden brown crust. Cook both side and allow to rest on paper towel to remove excess oil, which should not be much.

Next, make the lemongrass chili sauce but heating oil and added diced onions. Stir and cook until soften then add garlic. Give it a quick stir to release it’s flavor and aroma. Do the same with the Khmer Kroeung. Adjust the heat accordingly so the ingredients does not burn. Add the remainder ingredients and finish off with several stirs. If you find the sauce a bit thick you can add more oil. Taste and adjust the flavors to your liking.

Plate it up and garnish with green onion. Serve with steamed rice.

For the past 2-weeks I’ve been having major, major problems trying to fall asleep and staying asleep til morning. I find myself walking up after 2-3 hours and this goes on through the night. Perhaps too many stuff is wandering in my head during the day that sort of creep up and followed me into my sleep. It’s causing me to have breakouts and triggers my dermatitis problems again.  I really need to do something about it. I know that getting a good night sleep is crucial for a healthy weight, beautiful skin and not to mention a healthy and bright mind.

Last night was no difference and I end up turning in to bed way past midnight. I need to remind myself not to take late showers because the strange sounds from the water heater, which is right in front of my bedroom door, is scaring the crap out of me. I’m paranoid thinking that someone is walking or knocking at my door in the middle of the freaking’ night! CRAZY!

I woke up early this morning and made some Baw Baw Trey បបរត្រី, Fish Congee (Rice Porridge). This is more of a Chinese style congee due to it’s simplicity and the ingredients being use. The Cambodian version, at least the one I remembered my Mother use to make, use fish sauce, sugar, as some of the ingredients. It was also topped off with salted soy beans, and mung bean sprouts.  If you don’t like fish, you can also try firm tofu or try my basic Congee | Rice porridge recipe with your favorite toppings.  Maybe it’s my eating habits that is effecting my sleep? So here is a start to healthy eating and a better night sleep.

Fish Rice Porridge (makes 2 servings)
(Baw Baw Trey) បបរត្រី

Ingredients
3 tablespoons medium or long grain rice
3-3½ cups of water
1 fish fillet (I used tilapia)
1 inch ginger, thinly slice then cut into long strips
1 piece salted turnip, dice (optional)
1 green onion (scallion) leaf, thinly slice
a wedge of lime (optional)

Fish Marinade
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)
1 teaspoon sesame oil
1 teaspoon corn starch
2-3 dash white peper

Method:
Add rice and water into a pot and bring to a boil. Allow to boil for about 10 minutes then reduce to a low simmer, cover partially so that it doesn’t spill over. Stir occasionally making sure the grains doesn’t stick to the bottom. Cook for 45 minutes until you reach the desire consistency. If it’s too thick, add more water. If it’s too thin, you can also remove some liquid.

Make marinade and add to thinly slice fish. Marinade for about 10 minutes.

About 2-3 minutes before rice porridge is done add the marinade fish into the pot. Stir to combine. Cover and continue to cook. Fish is very delicate and since it was sliced thinly, it takes very little time to cook.

Ladle fish congee (rice porridge) to a bowl. Add ginger strips, green onion, salted turnip (if using). You can also add another dash of white pepper and/or drizzle some more soy sauce and sesame oil.

Serve hot with a wedge of lime.