In a large skillet, heat one tablespoon oil on a medium-high flame.

Salt and pepper both sides of your tilapia filet. Place in skillet. Don’t fuss with it. Let it start to brown a bit on one side.

Flip, then let that little bit of brown form at the edges. Take your spatula and chop up the fish in the pan, then set it aside.

Wipe out the skillet. put in a fresh tablespoon of oil. Heat on a medium-high flame.

Add the cabbage, carrots, pinch of salt, pinch of pepper, the sesame oil, coconut aminos, and sriracha. Mix thoroughly.

Cook until all of the vegetables are tender. This takes about seven minutes. Set aside.

Wipe out the skillet. Fill to half an inch of high-heat oil. Start heating the oil on medium heat.

Set up your prep station: the prepared fish, the prepared veggies, a small finger bowl of water, the wonton wrappers (set out of the freezer for about 10 minutes).

Begin assembling the wontons. For each, take one wonton wrapper, place diagonally in front of you. add one pinch of fish and one pinch of veggies. It should total one tablespoon of filling. Dip a finger in the water and trace a line around the edge of the entire wrapper. Pull up one corner to meet its opposite, then pinch the edges to seal it.

Fry in single-layer batches, turning each once it reaches golden brown. Then when the other side is golden brown, remove from the oil and place on paper towels.

Put all sauce ingredients into a bowl and whisk to combine.