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Breaded Fish Fillet with Creamy Mango Sauce

Thursday, June 12, 2014Enz F

“The greatest gifts you can give your children are the roots of responsibility and the wings of independence.” - Dennis Waitley

Innovative mango sauce to boost our breaded tilapia fish fillet!
I have a four-year old niece named Alexia. She is one of the smartest and the most outspoken kids around. Being the only toddler inside the house, she has learned to get along with people that mostly are adults. She even occasionally meddles and buts in to grown-up conversations that she knew nothing about. One could have mistaken her into a woman trapped inside a barely three-foot body of a talkative little sweetheart. The glamour of curiosity is very obvious in this child’s eyes every time she pries at everyone, being too inquisitive about life, work, past time, favorite cartoon character, favorite food – anything that her petite mind and young imagination can perceive. And she would never stop picking at you until she feels tired or you get annoyed. When Alexia reached four, it marked a little milestone in her early childhood as her mom and dad could already delegate her with some household chores. From being a mischievous lass, she was promoted to becoming a little grown up kid trustworthy enough to perform some errands and simple tasks like arranging her toys, brushing her teeth all by herself, cleaning up the table mess after eating her slice of cake, and the latest addition to her job description – being her Mommy’s little personal assistant in the kitchen.

Giving a child her freedom is a test of her responsibility.
Today, the mother and daughter tandem cooked some delightful Breaded Tilapia Fillet with Creamy Mango Sauce for lunch. Alexia has been very happy and serious about her newest job as it equates to some sense of independence. Technically, she already knows how to cook a fish all by herself, saving the slicing and frying part to her mom for the meantime. The fulfillment that we could see in this child, no matter how big or small the task is, also gives some sort of fulfillment to us, adults. The character being emulated by her innocence is the reflection of the character of the people surrounding her. Indeed, every child has an indispensable freedom – not too tight to give her enough space to learn from her own mistakes but not too loose so she would be wise enough to recognize her boundaries and limitations. There is so much promise in Alexia that even I, being her ever-supportive uncle, am so excited and looking forward to witness in the future.

Mango, the Phlippines' national fruit. Photo Credits: My Travel Asia 
Filipinos are in solidarity today as we celebrate the country’s 116th anniversary of Independence Day. Keeping with the patriotic theme, this dish used a very important emblem of our nationality – mangga or mango, being the country’s national fruit.
Breaded Fish Fillet with Creamy Mango Sauce
Number of servings: 6 to 8

For the 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 

  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. Enjoy! 

  1. Use any white and soft flesh variety of fish as substitute. 
  2. For additional texture, dredge the fillet on bread crumbs or panko.

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