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.