*Excellent source of Potassium – for proper muscle and nerve functioning.
*Makes 4 servings
3/4 kg labahita, filleted and cut into 1" x 1" cubes
3/4 tbsp calamansi juice
2 cloves garlic, crushed
1 pc medium onion, sliced
150 g potatoes, cut into cubes
150 g carrot, cut into cubes
1 pouch (115 g) Original Style Tomato Sauce
39816 cup cooked/frozen green peas
1 pc medium red bell pepper, cut into strips
1. MARINATE labahita in 1-1/3 tsp soy sauce, 1/8 tsp iodized fine salt (or 1/2 tbsp rock salt), calamansi juice and 1/4 tsp pepper for 30 minutes. Fry until brown. Set aside.
2. SAUTè garlic and onion. Add potatoes, carrot, Tomato Sauce and 1/4 cup water. Simmer until vegetables are cooked. Add green peas, bell pepper and 1/3 tsp iodized fine salt or (1/3 tbsp iodized rock salt). Add fish. Simmer for 3 minutes.