Cook and Brew.

This is what we had last Friday.  Again, please bear with the crappy photo as I just used my camera phone (too lazy to bring out the DSLR).  I got this recipe from Del Monte’s 2010 Celebrate Planner, which I already forgot how I obtained that.  I think it was a freebie from a magazine I’m subscribed to.  First, let me share the recipe then my personal notes to follow: basically on how easy it is too cook and how the fda approved diet pills might be a requisite after meal.

Ingredients:

1/2 kilo fresh whole labahita, filleted and cut into chunks
1 tbsp calamansi juice
1/4 tsp pepper
1/2 cup all purpose flour
4 cloves garlic, minced
2 tbsp sesame seesds
1 egg beaten
2 tbsp oil
150 g sayote, sliced
150 g carrot, sliced
1 (234 g) can pineapple chunks, drained (reserve syrup)
2 tbsp soy sauce
1 tbsp brown sugar
salt and pepper
1 tbsp cornstarch dissolved in pineapple syrup

Procedure:
1. Marinate fish in calamansi juice, salt, and pepper for 15 minutues.
2. Combine flour, garlic and sesame seeds. Dredge fish into the beaten egg then coat each piece of fish in flour mixture.
3. Fry until golden brown. Set aside.
4. Saute vegetables in oil.
5. Add 1/2 cup of water, toyo, brown sugar and salt. Simmer for 5 minutes.
6. Add pineapple and cornstarch. Simmer until thick. Pour over fish.

Personal notes: I used tilapia fillet because that was the only available in fillet cut at the grocery that time. I should not have used the whole 1/2 kilo because it was too much for the proportion of sauce indicated above. Nevertheless, I love the sweet and sour combination of the sauce plus the sesame and garlicky taste of the fillet. The cooking process was simple and quick. The preparation takes more time though because of the various veggies that have to be peeled and sliced separately.

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