1. Thaw the fillet of Tilapia fish and dry it with absorbent kitchen towel.
2. In a wide plate, mix the bread crumbs with the herbs of your choice.
3. In a shallow plate beat the egg lightly with dash of salt.
4. Heat the non-stick pan sufficiently and reduce the heat to medium.
5. Drizzle oil as much require to fry the fish.
6. Dip the fish fillet in egg, coating it evenly and then flour the fillet in herbed bread crumbs, shaking off the excess.
7. Once the oil is sufficiently hot, add the lightly breaded tilapia and fry it evenly till a light brown hue is visible.
8. Once the two sides of the fish fillet are lightly browned, apply the sambal olek or chilli paste generously over one side, turn it over and apply the same to the other side as well.
9. Lightly fry the fish fillet, the chilli should not get burned, if requires lower the heat further.
10. Once it is done take out the fish on a separate plate.

Mango sauce:

1. In the same oil add the minced ginger, saute for a while and add the mango puree.
2. Next add the honey, zest of orange and lemon, salt to taste and give the sauce a stir.
3. Bring the sauce to first boil and pour it over the chili spiked tilapia fillet.
4. For extra heat you can use red pepper flakes too in the sauce.
5. Serve the tilapia in mango sauce over a bed of steamed white rice or lightly toasted fried rice with almonds and garnish it with chiffoned spring onions.