Fried Tilapia

The Vinegar-Soy Pour Over Sauce offers a different twist to your ordinary fried tilapia.

  • Required cooking skill level

  • 2-5
    persons serving
  • 15
    minutes preparation time
  • 12
    minutes cooking time


  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


  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


  • 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
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