The ingredients
3 3oz tilapia fillet
1/4 c panko or matzo meal (depending on season)
1 c shredded coconut (unsweetened)
2 tbs olive or canola oil
salt & pepper
1 c vinegar
1/8 c sugar
1 c water
1 c diced pineapple, chopped
2 tsp corn starch
2 tbs curry powder (spicy), PLUS one tbsp red (or green or masaman) curry paste (optional)
1. The first thing to do is to mix together the panko, shredded coconut, salt and pepper. Rinse the fillets with water (or you can dip them in a beaten egg), then dredge them in the panko-coconut mix. Make sure it is completely coated with coconut, then set aside. This is called the standard breading procedure.
3. Heat up a pan and add 2 tbsp oil. Make sure the oil is hot by dipping a toothpick into the oil, if tiny bubbles form around the toothpick that means it is hot enough to cook the fish. Place the coconut covered fish and cook on each side for 2-4 minutes. The coconut crust will become a golden color. Transfer to a plate lined with a paper towel so it can absorb the grease.
4. Add the vinegar plus the sugar and stir until sugar dissolves. Add the pineapple. Let that simmer until it is reduced by half. In a separate bowl mix the cornstarch with the curry powder, and add the cup of water and the curry paste. Finally, once the vinegar-sugar-pineapple mix has reduced, add the water+curry+starch mixture into it and whisk. Bring it to a quick boil then simmer. You will notice that the sauce thickened and you may add more water if you wish to have a thinner sauce. If you want something more thick, like a glaze, then reduce the water added to only half a cup.
5. Add the sauce to the top of the tilapia as garnish.
