INGREDIENTS:

For fish and breading 

5 pcs. medium-sized tilapia, gutted and sliced into fillet 
1 cup corn flour or all-purpose flour 
½ tsp. salt 
½ tsp. ground pepper 
½ tsp. garlic powder 
2 whole eggs, beaten 
cooking oil, for frying 


For the sauce 

1 tbsp. butter 
1 medium-sized onion, finely chopped 
1 large ripe mango, peeled, pitted and sliced 
1 lemon, juice extracted 
300 mL (10 oz.) all-purpose cream 
150 mL (5 oz.) evaporated milk 
½ cup cheddar cheese, grated 
salt and pepper, to taste 
¼ cup chopped spring onions, for garnish 



PROCEDURE: 

1. Thoroughly wash the tilapia fillet under running water until no more traces of blood is visible. Pat dry with paper towel and set aside. 
2. In a mixing bowl, sift together the flour, salt, pepper and garlic powder. Mix to combine the ingredients. Beat the eggs in a separate bowl. Set aside. 
3. Heat up enough oil in the frying pan over medium heat (around ½ to ¾ inch of the pan). 
4. Quickly dip the fish fillet in beaten egg and then lift it as quickly and cleanly, letting the excess drip off. Dredge the fillet in the flour mixture, pat it down and turn it on the other side to thoroughly coat it with thin layer of breading. Shake off any excess flour. 
5. Place the coated fillet in the hot pan to fry. Depending on the thickness of the fillet, fry in batches and do not overcrowd the pan. Cook the fillet until brown on one side and flip over to cook the other side. This will take around 3 to 5 minutes on each side. Remove from pan and place on a platter lined with paper towel to drain the excess oil. Set aside. 
6. Place the mango and lemon juice in a blender or food processor. Pulse the processor to puree the mango until smooth. Set aside. 
7. On a clean saucepan, heat the butter and sauté the onion until fragrant and translucent. 
8. Add the cream and milk, and set the heat to simmer. Add the grated cheese and lightly whisk until completely dissolved. 
9. Pour the mango puree while stirring constantly until well blended. Continue to simmer until the sauce slightly thickens. Season with salt and pepper. 
10. Place the cooked fish fillet on a plate and pour the mango cream sauce. Sprinkle with chopped onion springs. Serve as an appetizer or as a main course dish.