Pia-Level Up Sweet N' Sour Fish Tired of the usual fried fish? Try this sweet and tangy dish, even your little picky eaters will love this. Youll find in your pantry everything you need to turn your simple fried fish into this family favorite.

Cooking Skills Needed: How to Boil and Simmer How to Saut How to Fry How to Slice Vegetables and Fruits Cooking Tools Needed: Pan Wooden Spoon Chef's Knife Chopping Board Measuring Cups

Measuring Spoons Best paired with:

Ingredients 1 pc ( kg) Dalagang Bukid 1 tsp Calamansi Juice (whole fish)

tsp Iodized Fine Salt 1 tbspAll-Purpose Flour 1 pc (50 grams) (or cornstarch) (sliced)

Red Bell Pepper

2 tbspGreen Onion Strips (optional) 4 tbspSugar tsp Iodized Fine Salt 1 tbsp All-Purpose Flour (dissolved in cup water)

cup Ketchup 1 tbsp

(or 5 tbsp Del Monte Original Style Tomato Sauce)

Vinegar Del Monte

1 pouch (115 grams) Pineapple Tidbits Cooking Procedure:

(drained, syrup reserved)

Sprinkle fish with calamansi juice and salt, then sprinkle with flour. Fry until golden BROWN. Set aside.

Sauce: Combine ingredients (except flour) with pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add dissolved flour. Simmer with continuous stirring until thickened.

Add Del Monte Pineapple Tidbits and bell pepper. Allow to Simmer.

Pour over fish. Top with green onions.

Makes 4 servings

Lusog Notes: This dish has 7x more fiber than your usual fried fish.