21 Club Crisp Lapu Lapu (Sea Bass) with Braised Endive and Aged Balsamic Vinegar

Serves/Makes: 4 | Difficulty Level: 3 | Ready In: < 30 minutes

Ingredients:

4 (7-ounce) Lapu Lapu (sea bass) fillets
Sea salt and freshly ground pepper, to taste
1 egg
3 tablespoons heavy cream
4 tablespoons panko bread crumbs (or your favorite cereal)
5 tablespoons vegetable oil
A few sprigs of thyme
6 Belgium endives (split into sixths)
Spice mix
Aged balsamic vinegar, to taste
2 tablespoons chives (thinly sliced) plus extra for garnish
***Spice Mix:***
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/4 teaspoon ground star anise
1/4 teaspoon cayenne pepper
Sea salt, to taste
White pepper (ground to taste)

Directions:
Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.

- Thank you 'Miss Libby' for the great recipe