Sweet & Sour Coconut Tilapia


  • 3 6 oz pieces of tilapia
  • 1 1/2 cup spelt bread crumbs
  • 2 tbsp shredded coconut
  • 1 cup brown rice flour
  • 2 eggs
  • 3 tbsp coconut oil

Sweet & Sour Sauce

  • 1 cup pineapple juice (organic)
  • 1/2 tsp red chili sauce
  • 1/2 cup brown rice syrup
  • 1 tbsp raw agave syrup
  • 1/2 cup apple cider vinegar
  • 1/2 tsp sea salt


  1. Rinse the fillets and pat dry with paper towels. Cut fish into quarters and set aside
  2. Mix the sweet & sour sauce ingredients together in a medium bowl and set aside once ready to use
  3. Place the egg in another bowl and beat until frothy, about 30 seconds
  4. Put the crumbs and flour into two separate bowls
  5. Coat the tilapia pieces in the flour and pat to remove any excess flour. Dip the fish in the egg wash, then gently coat the fish in the crumbs & shredded coconut
  6. Place the breaded fish pieces in the melted coconut oil on medium – high heat in a shallow frying pan. Cooking each side for approx 15 minutes or until slightly brown – add more oil if you feel the fish is starting to look dry
  7. Once the fish is cooked, pour the sweet & sour sauce over the fish then serve with rice

Yield: 2-4


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