Servings: 18
Ingredients:
2 kilos labahita (Tagalog for surgeonfish), filleted and cut into chunks
3/4 cup cornstarch
1 head garlic, crushed
3 pcs medium onions, sliced
600 grams potatoes, cut into chunks
1/2 kilo carrots, cut into chunks
750 grams spaghetti sauce
6 tbsp ketchup
3 pcs medium red bell peppers, cut into strips
3 pcs medium green bell peppers, cut into strips
Procedure:
1. Sprinkle fish with 2 tbsp calamansi juice and 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt).
2. Coat with cornstarch.
3. Fry until golden brown. Set aside.
4. Saute garlic, onion, potatoes and carrots in oil.
5. Add spaghetti sauce, ketchup, 2 cups water, soy sauce, salt and pepper to taste.
6. Simmer for fifteen minutes or until vegetables are cooked.
7. Add bell peppers and fish.