Here’s a dish called Piña-Level Up Sweet N’ Sour Fish that you can easily cook at home. This is originally posted at delmonteph.com and I decided to share it here because it’s really delicious plus truly healthful. This sweet and sour recipe uses more pineapple tidbits that adds taste and flavor. According to their website, it has 7 times more fiber than your usual fried fish.
If you wanted to try and cook something new, this recipe is truly right for you!
* 1 pc (½ kg) Dalagang Bukid (Yellow Tail Fusilier)
* 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)
How To Cook Healthful Sweet And Sour Fish:
1). Sprinkle fish with calamansi juice and ½ teaspoon salt, then sprinkle with 1 tablespoon flour or cornstarch. Fry until golden brown. Set aside.
2) Combine ketchup or DEL MONTE Original Style Tomato Sauce, vinegar, sugar, ½ teaspoon salt and pineapple syrup. Stir. Simmer uncovered for 2 minutes.
3). Add the flour dissolved in ½ cup water. Simmer with continuous stirring until thickened.
4). Add Del Monte Pineapple Tidbits and bell pepper. Allow to Simmer.
5). Pour over fish. Top with green onions.
This recipe makes up to 4 servings.
Image and Recipe Credits: DelMontePh.Com Kitchenomics
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