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Deep-fried fish takes a swim in a sweet and salty sauce, dotted with black beans and pineapple tidbits.
|¾ kg||Fish Fillet||(cut into 2” sticks, you can use cream dory/maya-maya/labahita)|
|¼ kg||Tokwa||(cut into 2” sticks)|
|3 tbsp||Soy Sauce|
|1 tbsp||Oyster Sauce|
|1 tbsp||Cornstarch||(dissolved in 1 tbsp water)|
|1-2 pouches (115 grams each)||Del Monte|
|(drained, reserve syrup)|
Sprinkle fish with 1½ teaspoons iodized fine salt (or 1½ tablespoons iodized rock salt) and 1/8 teaspoon pepper. Let stand for 10 minutes. Meanwhile, deep-fry tofu until golden brown. Set aside.
Dredge fish in cornstarch and deep-fry until golden brown. Set aside.
Sauté onions, garlic and tausi in 1 tablespoon oil. Add soy sauce, oyster sauce, pineapple syrup and 2 tablespoons water. Bring to a quick boil. Add dissolved cornstarch and cook until sauce thickens.
Toss in fried fish, tofu and DEL MONTE Pineapple Tidbits. Cook for 2 more minutes or until heated through.
Makes 6 servings
Lusog Notes: Vitamin B3, found in most fish dishes, helps promote normal digestion and healthy skin.