Bangkok Sweet and Sour Fish

3 tbsp canola oil
1 lb firm white fish (Tilapia OK)
3 tbsp cornstarch
3/4 tsp salt


Sauce:
1 tbsp oil
1 green bell pepper, chopped into 1/4 inch pieces
1 tomato, chopped into 1/4 inch pieces
1/4 cup onion, chopped into 1/4 inch pieces
1/4 cup Kikkoman Thai Style Chili Sauce
1 tbsp pineapple juice (from can of chunks)
1 can (8 oz) pineapple chunks, drained
2 tsp soy sauce

In large skillet, heat 3 tbsp canola oil. In a bowl, mix cornstarch and salt together. Coat 1 lb firm fish filets with mixture. Cook in skillet two minutes on each side and then plate.

In same pan, heat 1 tbsp canola oil, add green bell pepper, onion and tomato and cook 2 minutes. In a bowl, stir in 1/4 cup Kikkoman Thai Style Chili Sauce, 2 tsp soy sauce and 1 tbsp pineapple juice from can of chunks. Add to pan. Drain pineapple chunks and add to mixture. Stir until blended and heated through. Serve sauce over fish.

Serves 4

Note: Recipe from the back of Kikkoman Thai Style Chili Sauce bottle.

Judi's Fish Tacos

8 Van DeCamps breaded fish filets, baked
1/4 head of green cabbage, cored and sliced very thin
4 green onions, chopped
1/4 cup cilantro, chopped
2 limes, quartered
6 taco sized flour tortillas
Louisiana Hot Sauce, to taste

Cook breaded fish filets to the instructions on the box.

While fish is baking, cut up all vegetables and place it separate bowls.

Build fish taco with one piece of fish on one tortilla, 2-3 tablespoons
of cabbage, a teaspoon of cilantro, a bit of green onion and some hot
sauce to taste. Squeeze one piece of lime onto fish. Enjoy! Serves 3-4.