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Recipe - Fried Tilapia with Slawesome Sweet & Sour Sauce

It was the sauce that really impressed us as there are a lot of applications for use. Simple and quick in preparation, complex in flavor and you could really taste the Slawsa. Could be a great dip for egg rolls or as a topping for fish or pork. Recipe courtesy of Caroline Holbrook of North Carolina.

Four 6oz. Tilapia Fillets
1 tsp. Lime Juice
¼ tsp Salt and Pinch of Black Pepper
2 Tbsp Corn Starch
Canola Oil
1 Clove Garlic, finely minced
¼ tsp Ginger Paste
¼ Cup Water
2 Tbsp Ketchup
2 Tbsp Slawsa Spicy
1 tsp Sugar
½ Tbsp Chopped Green Onion
1 tsp. Corn Starch mixed with a little water

Pat the fish dry with a paper towel and drizzle with lime juice, salt and pepper. Let them sit for at least 30 minutes. Dredge the fillets in the cornstarch until all of the fish is covered. Fry the fish in canola oil until cooked and crispy. For the sauce, heat 1 Tbsp of Canola oil and saute garlic until fragrant. Add ginger paste, ketchup, Slawsa Spicy, water and sugar. Simmer until the sauce begins bubbling, then add corn starch and water mixture. Stir until the sauce thickens. Plate the fish the the sauce atop and garnish with chopped green onions.

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