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 g) 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
¼ cup ketchup or 5 tbsp Tomato Sauce (for the sauce)
1½ tbsp vinegar (for the sauce)
1 pouch (115 g) Pineapple Tidbits, drained, syrup reserved
PROCEDURE:
1. Sprinkle fish with calamansi juice and salt, then sprinkle with flour. Fry until golden brown. Set aside.
2. Sauce: Combine ingredients (except flour) with pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add dissolved flour. Simmer with continuous stirring until thickened.
3. Add Pineapple Tidbits and bell pepper. Allow to Simmer.
4. Pour over fish. Top with green onions.
Makes 4 servings. :)