SWEET AND SOUR FISH
INGREDIENTS:
- 1 pc (½ kg) Dalagang Bukid (whole fish)
- 1½ tsp Calamansi Juice
- ½ tsp Iodized Fine Salt
- 1 tbsp All-Purpose Flour (or cornstarch)
- 1 pc (50 grams) Red Bell Pepper (sliced, for the sauce)
- 2 tbsp Green Onion Strips (optional)
- 4 tbsp Sugar (for the sauce)
- ½ tsp Iodized Fine Salt (for the sauce)
- 1½ tbsp All-Purpose Flour (dissolved in ½ cup water, for the sauce)
- ¼ cup Ketchup (or 5 tbsp Del Monte Original Style Tomato Sauce, for the sauce)
- 1½ tbsp Vinegar (for the sauce)
- 1 pouch (115 grams) Del Monte
Pineapple Tidbits (drained, syrup reserved)
=Cooking Procedure=
- Sprinkle fish with calamansi juice and ½ teaspoon salt, then sprinkle with 1 tablespoon flour or cornstarch. Fry until golden brown. Set aside.
- Sauce: Combine ketchup or DEL MONTE Original Style Tomato Sauce, vinegar, sugar, ½ teaspoon salt and pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add the flour dissolved in ½ cup water. Simmer with continuous stirring until thickened.
- Add Del Monte Pineapple Tidbits and bell pepper. Allow to Simmer.
- Pour over fish. Top with green onions.