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Piña-Level Up Sweet N' Sour Fish Recipe
Piña-Level Up Sweet N' Sour Fish
by Del Monte Kitchenomics

Since 1984, consumers have been benefiting from the "Kitchenomics" program of Del Monte Pacific's major subsidiary, Del Monte Philippines, Inc. Kitchenomics has been designed to generate loyal consumption of Del Monte products by providing cooking enthusiasts with meal planning tips and recipes that are economical, delicious, nutritious and easy-to-prepare!

During the season of Lent, the Catholic tradition, observe the practice of not eating meat on Fridays, and often opt for fish or seafood instead. 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.


kusina ingredients
  • 1 pc Dalagang Bukid  (½ kg)
  • 1½ tsp Calamansi Juice     
  • ½ tsp Iodized Fine Salt     
  • 1 tbsp Cornstarch or All-Purpose Flour
  • 2 tbsp Green Onion Strips
Sauce:
  • 1 pc Red Bell Pepper
  • 4 tbsp Sugar
  • 1½ tbsp All-Purpose Flour (dissolved in ½ cup water)
  • 1½ tbsp Vinegar
  • ½ tsp Iodized Fine Salt
  • ¼ cup Ketchup
  • 1 pouch Del Monte Pineapple Tidbits (drained, syrup reserved)

kusina instructions 
1. Sprinkle fish with calamansi juice and salt, then sprinkle with flour. Fry until golden brown. Set aside.

2. For the sauce, combine ingredients (except flour) with pineapple syrup. Stir. Simmer uncovered for two minutes. Add dissolved flour. Simmer with continuous stirring until thickened.

3. Add Del Monte Pineapple Tidbits and bell pepper. Allow to Simmer.

4. Pour over fish. Top with green onions.

Eugene Domingo


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1 comments:

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