Fish Kare-Kare

Ingredients:
300 grams labahita fillet, cut into large chunks
1/2 teaspoon ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 piece medium onion, chopped
1 piece beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 piece (300 grams) puso ng saging (banana heart), trimmed and sliced
1 piece large eggplant, sliced
1 tablespoon atsuete juice
1 pouch (115 grams) Del Monte Original Style Tomato Sauce
1 tablespoon rice flour
3 tablespoons toasted peanuts, pounded
2 heads native pechay
Procedure:
Sprinkle fish with ginger juice, 1/4 teaspoon iodized fine salt (or 1/4 tablespoon iodized rock salt) and 1/8 teaspoon pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside. Fry 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. Add remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang. Makes 6 servings.









