3 squares tokwa (tofu), fried and each piece cut into 6
3/4 kg dalagang bukid, filleted and cut into chunks
1tsp calamansi juice
2tbsp all-purpose flour
4 cloves garlic, crushed
2tsp minced ginger
2 stalks leeks or green onions, sliced
1 pouch Del Monte Original Style Tomato Sauce (250g)
1pc medium red bell pepper, cut into strips
1/4 kg cucumber, sliced with peel
1. Sprinkle fish with 1/2tsp iodized rock salt and calamansi juice. Coat with flour. Fry until golden brown. Set aside.
2. Saute garlic, ginger and half of leeks.
3. Add tomato sauce, 3/4cup water, 1/3tsp iodized fine salt (or 1tsp iodized rock salt) and 1-1/2tbsp sugar. Simmer for 5 minutes.
4. Add remaining ingredients. Blend well.
Makes 6 servings.