If you enjoyed our featured recipe of SWEET AND SOUR FISH in our Kitchenomics episode this morning, you can try making it yourself by following this easy-to-make recipe! It's not just delicious and filling, it's healthy too!
INGREDIENTS
1 pc (500 g ) dalagang bukid
...
1-1/2 tsp calamansi juice
1/2 tsp iodized fine salt
2 tbsp cornstarch
2 pouches (115g)DEL MONTE Pineapple Tidbits, drained, reserve syrup
1 pc (50 g ) red bell pepper, sliced
2 stalks green onion, sliced (optional)
sauce
1/4 cup DEL MONTE Original blend ketchup
2 tbsp DEL MONTE Red Cane Vinegar
5 tbsp sugar
1/4 tsp iodized fine salt
2 tbsp cornstarch
reserved pineapple syrup
PROCEDURES
1. COMBINE fish with calamansi juice and salt. Sprinkle with cornstarch. Fry until golden golden brown. Set aside.
2. FOR the sauce: Add water to pineapple syrup to make 1 cup. Combine with ketchup, red cane vinegar, sugar, salt, and cornstarch. Simmer with continuous stirring until just thicken.
3. ADD Del Monte Pineapple Tidbits and bell pepper. Allow to simmer.
4. POUR over fried fish. Top with green onions. * If using 1 pouch ( 57 g) Del Monte Quick n Easy Sweet and Sour Mix, dissolve first in 1/4 cup water then add pineapple syrup. Simmer until thick.
View the full recipe at http://www.kitchenomics.com/
Catch Del Monte Kitchenomics on GMA 7. Hosted by the latest kitchen duo of Chef Luigi Muhlach and Jolina Magdangal-Escueta.
If you enjoyed our featured recipe of SWEET AND SOUR FISH in our Kitchenomics episode this morning, you can try making it yourself by following this easy-to-make recipe! It's not just delicious and filling, it's healthy too!
INGREDIENTS
1 pc (500 g ) dalagang bukid
...
INGREDIENTS
1 pc (500 g ) dalagang bukid
...
1-1/2 tsp calamansi juice
1/2 tsp iodized fine salt
2 tbsp cornstarch
2 pouches (115g)DEL MONTE Pineapple Tidbits, drained, reserve syrup
1 pc (50 g ) red bell pepper, sliced
2 stalks green onion, sliced (optional)
sauce
1/4 cup DEL MONTE Original blend ketchup
2 tbsp DEL MONTE Red Cane Vinegar
5 tbsp sugar
1/4 tsp iodized fine salt
2 tbsp cornstarch
reserved pineapple syrup
PROCEDURES
1. COMBINE fish with calamansi juice and salt. Sprinkle with cornstarch. Fry until golden golden brown. Set aside.
2. FOR the sauce: Add water to pineapple syrup to make 1 cup. Combine with ketchup, red cane vinegar, sugar, salt, and cornstarch. Simmer with continuous stirring until just thicken.
3. ADD Del Monte Pineapple Tidbits and bell pepper. Allow to simmer.
4. POUR over fried fish. Top with green onions. * If using 1 pouch ( 57 g) Del Monte Quick n Easy Sweet and Sour Mix, dissolve first in 1/4 cup water then add pineapple syrup. Simmer until thick.
View the full recipe at http://www.kitchenomics.com/
Catch Del Monte Kitchenomics on GMA 7. Hosted by the latest kitchen duo of Chef Luigi Muhlach and Jolina Magdangal-Escueta.
1/2 tsp iodized fine salt
2 tbsp cornstarch
2 pouches (115g)DEL MONTE Pineapple Tidbits, drained, reserve syrup
1 pc (50 g ) red bell pepper, sliced
2 stalks green onion, sliced (optional)
sauce
1/4 cup DEL MONTE Original blend ketchup
2 tbsp DEL MONTE Red Cane Vinegar
5 tbsp sugar
1/4 tsp iodized fine salt
2 tbsp cornstarch
reserved pineapple syrup
PROCEDURES
1. COMBINE fish with calamansi juice and salt. Sprinkle with cornstarch. Fry until golden golden brown. Set aside.
2. FOR the sauce: Add water to pineapple syrup to make 1 cup. Combine with ketchup, red cane vinegar, sugar, salt, and cornstarch. Simmer with continuous stirring until just thicken.
3. ADD Del Monte Pineapple Tidbits and bell pepper. Allow to simmer.
4. POUR over fried fish. Top with green onions. * If using 1 pouch ( 57 g) Del Monte Quick n Easy Sweet and Sour Mix, dissolve first in 1/4 cup water then add pineapple syrup. Simmer until thick.
View the full recipe at http://www.kitchenomics.com/
Catch Del Monte Kitchenomics on GMA 7. Hosted by the latest kitchen duo of Chef Luigi Muhlach and Jolina Magdangal-Escueta.
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