Crispy Tilapia Tropicale

Your little ones will surely love these crunchy fish fingers tossed in a fruity, tangy sauce. Save time by making the sauce ahead, just reheat when ready to serve.

Serves 3 to 4  Prep Time 5 minutes  Cooking Time 15 to 20 minutes

For the pineapple sweet-sour sauce
1/2 cup crushed pineapple, syrup included
1/4 cup water
2 tablespoons sugar
1 tablespoon banana ketchup
1 teaspoon soy sauce
1/2 teaspoon salt
3 tablespoons vinegar
1 1/2 tablespoons julienned carrots
1 1/2 tablespoons julienned red bell pepper
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water

3 pieces tilapia (about 825 grams), filleted and sliced into strips
salt and pepper
oil for deep-frying
leeks, sliced into strips for garnish

1  Make the pineapple sweet-sour sauce: Combine crushed pineapple, water, sugar, banana ketchup, soy sauce, salt, and vinegar. Bring to a boil then simmer for 5 to 6 minutes. Add carrots and red bell pepper and cook until slightly soft, about 1 minute. Add dissolved cornstarch and continue to cook until sauce is thick. Set aside.

2  Season tilapia strips with salt and pepper. Deep-fry a few pieces at a time until crispy and golden brown. Drain on paper towels.

3  Arrange tilapia strips on a serving platter. Pour sauce on top and garnish with sliced leeks.

Photography by David Hanson | Styling by Rachelle Santos |  Props by Gourdo's

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