For the pineapple sweet-sour sauce
1/2 cup crushed pineapple,syrup included
1/4 cup water
2 tbsp sugar
1 tbsp banana ketchup
1 tsp soy sauce
1/2 tsp salt
3 tbsp vinegar
1 1/2 tbsp julienned carrots
1 1/2 tbsp julienned red bell pepper
1 1/2 tsp cornstarch, dissolved in 1 tbsp water
3 pieces tilapia, 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.
4. Arrange tilapia strips on a serving platter.
Pour sauce on top and garnish with sliced leeks.