In a medium bowl, combine the fish sauce, lime juice, and brown sugar. Mix well.

Add the chopped apple, chili, parsley, and cilantro to the bowl and stir to combine.

Let the sambal sit for at least 20 minutes before so the flavors can combine.

Pat the tilapia fillets dry with a paper towel.

In a small shallow bowl, combine the corn starch, salt, pepper, and paprika, mix and set aside.

In a medium sauté pan, add the 3 tablespoons of coconut oil and turn to medium heat.

Dip the dried tilapia in the corn starch mixture and evenly coat all sides.

Carefully place corn-starched tilapia fillets in the hot pan and sauté for 2-3 minutes on each side, about 5-6 minutes, or until the internal temperature reaches 145 degrees Fahrenheit per a meat thermometer.

Remove the fillets from the pan and place them on a paper-towel-lined plate to drain excess oil.

Plate the tilapia and top with Apple Chili Sambal, enjoy!