Sweet N' Sour Fish

Tired of the usual fried fish? Try this sweet and tangy dish, even your little picky eaters will love this. You�ll find in your pantry everything you need to turn your simple fried fish into this family favorite.

WHAT YOU WILL NEED:
1 pc (� kg) Dalagang Bukid whole fish)
1� tsp Calamansi Juice
� 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)
� tsp Iodized Fine Salt (for the sauce)
1� tbsp All-Purpose Flour (dissolved in � cup water, for the sauce)
� cup Ketchup (or 5 tbsp Del Monte Original Style Tomato Sauce, for the sauce)
1� tbsp Vinegar (for the sauce)
1 pouch (115 grams) Del Monte Pineapple Tidbits (drained, syrup reserved)


HERE'S HOW:
  • Sprinkle fish with calamansi juice and � 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, � teaspoon salt and pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add the flour dissolved in � 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.

Makes 4 servings

Lusog Notes: This dish has 7x more fiber than your usual fried fish.

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