Fish Kare Kare

Ingredients:

300 g labahita (Surgeon fish) fillet, cut into large chunks
1 pc about 300 grams puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces

Cooking Procedures:

1. Sprinkle fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper.
2. Coat each piece with cornstarch, then fry until golden brown. Set aside.
3. Sauté garlic, onion and bouillon cube.
4. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice.
5. Season with salt and pepper to taste.
6. Simmer for 20 minutes.
7. Add DEL MONTE Tomato Sauce, Simmer for 5 minutes.
8. Add remaining ingredients and fish. Simmer until pechay is cooked.
9. Serve with sautéed bagoong alamang.