Required cooking skill level
-
2-5
persons serving -
45
minutes preparation time
INGREDIENTS
2 kilos Whole tilapia, filleted and cut into strips
½ teaspoon Fine salt
½ teaspoon Ground black pepper
½ cup All-purpose flour
2 cups Golden Fiesta Palm Oil
VINEGAR–SOY POUR OVER SAUCE
½ tablespoon Golden Fiesta Palm Oil
1 tablespoon Garlic, crushed
1 tablespoon Ginger, chopped
¼ cup Datu Puti Soy Sauce
¼ cup Datu Puti Vinegar
1 tablespoon White sugar
4–5 pieces Spring onions, chopped
Preparation
1 Season the tilapia with salt and pepper. Keep in refrigerator for 30 minutes.
2Dredge tilapia fillets in flour. Set aside
3Heat Golden Fiesta Palm Oil and deep-fry tilapia, about 5 minutes for each strip.
4Make the Vinegar–Soy Pour Over Sauce by heating Golden Fiesta Palm Oil and sautéing the garlic and ginger.
5Add Datu Puti Soy Sauce, Datu Puti Vinegar and sugar.
6Simmer until sugar is dissolved and sauce has thickened slightly, about 5 minutes. Garnish with spring onion.
7You can serve your fried tilapia two ways—pour over the sauce right away or serve the Vinegar–Soy Pour Over Sauce on the side
1 Season the tilapia with salt and pepper. Keep in refrigerator for 30 minutes.
2Dredge tilapia fillets in flour. Set aside
3Heat Golden Fiesta Palm Oil and deep-fry tilapia, about 5 minutes for each strip.
4Make the Vinegar–Soy Pour Over Sauce by heating Golden Fiesta Palm Oil and sautéing the garlic and ginger.
5Add Datu Puti Soy Sauce, Datu Puti Vinegar and sugar.
6Simmer until sugar is dissolved and sauce has thickened slightly, about 5 minutes. Garnish with spring onion.
7You can serve your fried tilapia two ways—pour over the sauce right away or serve the Vinegar–Soy Pour Over Sauce on the side
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