YOU WILL NEED
300 grams dalagang bukid/ tulingan, sliced 2 tbsp flour
2 cloves garlic, crushed
1 pc small onion, sliced
1 pc pork bouillon cube
200 g potato, cut into chunks
1 pc small carrot, cut into chunks
1 pc laurel leaf
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
50 grams Baguio beans, sliced
1/4 cup cooked/frozen green peas
1 pc small red bell pepper, cut into strips

HERE'S HOW
1. SPRINKLE fish with 1 tsp calamansi juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/4 tsp pepper. Sprinkle with flour then fry until golden brown. Set aside.

2. SAUTÉ garlic, onion, bouillon cube , potato and carrot. Add 1-1/3 cups water, 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt), 1/8 tsp pepper, laurel leaf and DEL MONTE Tomato Sauce. Simmer for 15 minutes. Add Baguio beans, green peas, bell pepper and fish. Cook for another 5 minutes.

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