INGREDIENTS:
For the Fish Fillet:
- 2 medium sized lapu-lapu or surgeon fish
- 1 ½ cups hardtack (bread crumbs)
- ½ cup calamansi juice
- 3 beaten eggs
- salt, pepper, monosodium glutamate
For the Sweet and Sour Sauce:
- ½ cup water
- 2 tablespoons cornstarch
- 1 ½ tablespoons sugar
- ½ cup Pineapple juice
- vinegar, soy sauce, margarine
HOW TO COOK:
For the Fish Fillet:
- Clean the fish thoroughly and peel.
- Remove fish bone. Cut the flesh into small strips.
- Mash of calamansi juice, salt pepper and vetsin (or monosodium glutamate).
- Dip fish in egg and hardtack.
- Fry the fish. Serve with sweet and sour sauce on the side.
For the Sweet and Sour Sauce:
- Dissolve ½ cup water 2 tablespoons cornstarch and 1 ½ tablespoons sugar.
- Mix well until thicken.
- Add ½ cup Pineapple juice. Stir in vinegar, soy sauce and margarine,
- Boil on low heat and mix together 2 minutes.
SOURCE: lutongpinoy.info
IMAGE: foodelicacy.com
