FISH KARE-KARE

YOU WILL NEED 300 g labahita fillet, cut into large chunks 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 1 pc (300 g) 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
HERE'S HOW 1 SPRINKLE fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside. 2 SAUTÉ garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes. 3 ADD remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.
Serves 6 Rich in Niacin- promotes normal digestion and healthy skin.