Get Cooking With Chef RV - Piña-bongga Sweet and Sour Fish

INGREDIENTS:

FISH: 

• 2 medium-sized red Lapu-Lapu
• Salt, to season fish
• Flour for coating
• Cooking oil for deep frying

SAUCE:

• ½ cup Del Monte Original Tomato Sauce
• ½ cup Del Monte Pineapple Juice
• ⅓ cup white sugar
• 1 tablespoon cornstarch
• 1 teaspoon all-purpose flour
• ½ cup Del Monte Pineapple Chunks
• ½ cup sliced carrots
• 2 red bell pepper, julienne
• 2 tablespoons fish sauce
• Salt and pepper, as needed 

PROCEDURE: 

1. Season fish with salt. Dredge in flour. Deep-fry in oil until crispy.
2. In a separate pan, add Del Monte Pineapple Juice, Del Monte Original Style Tomato Sauce, patis, flour, cornstarch, and sugar. Stir until the flour, cornstarch, and sugar have dissolved. Turn the heat to medium flame.
3. Add the Del Monte Pineapple Chunks and carrots. Simmer while stirring continuously. 
4. Add bell pepper. Pour over fried fish. Serve.