Fish recipe created by Jenn's Food Journey, Sweet Chili Sauce Created by Andrea The Kitchen Witch
1 cup granulated sugar
3/4 cup white vinegar
1/2 cup water
1-2 Tablespoons chili paste
1 clove garlic, crushed but left whole
1 small carrot, finely grated
1 Tablespoon cornstarch
pinch of salt
4 tilapia fillets
1/2 cup panko bread crumbs
2 Tablespoon chopped nuts (I used cashews) - optional
In a small sauce pan, combine the sugar, vinegar, water, garlic and carrot. Bring to a boil and cook on high for 3 minutes. Make a cornstarch slurry by adding 1 tablespoon of water to 1 tablespoon of cornstarch. Slowly add to mixture and then add the chili paste and salt. Boil for 3 minutes longer. Taste for seasoning - add more chili paste if desired. Remove from heat and allow to cool. Remove garlic clove before serving. Can be made days in advance. Keep in container with lid in refrigerator.
Preheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray. Rinse the tilapia and pat dry. Top each fillet with 2 tablespoons of the sweet chili sauce. Sprinkle the panko evenly over each fillet. Place in oven and bake for 14-16 minutes or until the fish flakes easily with a fork. Serve with additional sauce if desired. Enjoy!