Sunday, March 3, 2013

SWEET AND SOUR LAPU-LAPU



INGREDIENTS:

¾ kilo lapu-lapu filleted and cut into cubes
2 tbsp. flour
4 cloves garlic, crushed
1-1/2 cups toge (mongo sprouts)
14 pcs. Baguio beans (100g) sliced
1 medium red bell pepper, cut into strips
¾ cup pineapple tidbits, drained (reserved syrup)
MARINADE:
2 tbsp. pineapple tidbits syrup
2 tbsp. soy sauce
1/2tsp. salt
1/4tsp.pepper

PROCEDURE:
Marinade fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside.
Sauté garlic, mongo sprouts, Baguio beans and red bell peppers in oil. Pour in 1 cup water and remaining pineapple tidbits syrup. Season with 1 tsp. sugar, ½ tsp. pepper, 1 tbsp. soy sauce, and 1/2tsp.salt
Add pineapple tidbits and fish. Thicken sauce with 1 tbsp. flour dissolved in 2 tbsp. water. Simmer for 3 minutes, or until cooked.


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