Gingered Bass Katsu with Coconut Sugar Dipping Sauce

In a shallow bowl, combine the grated ginger, soy sauce, 2 tablespoons of the coconut sugar, and fish sauce. Add the bass fillets and marinate for 15 minutes, flipping halfway.

Set up a breading station with the flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes. Dredge the marinated bass fillets in the flour, dip in the egg, and then coat with the panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat the vegetable oil to 350°F. Carefully add the breaded bass fillets and fry for 3-4 minutes per side until golden brown and crispy. Transfer the fried fillets to a paper towel-lined plate.

In a small saucepan, combine the remaining 1/3 cup of coconut sugar, 2 tablespoons of water, and the minced Thai chili. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Serve the gingered bass katsu immediately, accompanied by the coconut sugar dipping sauce and a side of pickled ginger. Enjoy!