INGREDIENTS

1. 2 kilos whole tilapia, filleted and cut into strips
2. ½ teaspoon fine salt
3. ½ teaspoon UFC Ground black pepper
4. ½ cup All-purpose flour
5. 2 cups GOLDEN FIESTA Palm Oil

VINEGAR–SOY POUR OVER SAUCE

1. ½ tablespoon GOLDEN FIESTA Palm Oil
2. 1 tablespoon garlic, crushed
3. 1 tablespoon ginger, chopped
4. ¼ cup DATU PUTI Soy Sauce
5. ¼ cup DATU PUTI Vinegar
6. 1 tablespoon white sugar
7. 4–5 pieces spring onions, chopped

PREPARATION

• 1. Season the tilapia with UFC Iodized Salt and UFC Ground Pepper. Keep in refrigerator for 30 minutes.
• 2. Dredge tilapia fillets in flour. Set aside
• 3. Heat Golden Fiesta Palm Oil and deep-fry tilapia, about 5 minutes for each strip.
• 4. Make the Vinegar–Soy Pour Over Sauce by heating Golden Fiesta Palm Oil and sautéing the garlic and ginger.
• 5. Add Datu Puti Soy Sauce, Datu Puti Vinegar and sugar.
• 6. Simmer until sugar is dissolved and sauce has thickened slightly, about 5 minutes. Garnish with spring onion.
• 7. You can serve your fried tilapia two ways—pour over the sauce right away or serve the Vinegar–Soy Pour Over Sauce on the side