Ingredients:
¾ tbsp Calamansi juice
4 cloves Garlic, crushed
4 medium (150g) Potatoes, cut into cubes
1 medium (150g) Carrot, cut into cubes
1 can (227g) DEL MONTE TOMATO SAUCE
1/3 cup Cooked or frozen green peas
1 medium Red bell pepper, cut into strips
Preparations:
1. Marinate labahita in calamansi juice, ½ tsp iodized salt and
¼ tsp black pepper for 15 minutes.
Fry in oil until golden brown. Set aside.
2. Saute garlic, onion, potatoes and carrot.
Add ¾ cup water and ½ tsp iodized salt.
Simmer for 20 minutes or until vegetables are tender.
3. Add green peas and DEL MONTE TOMATO SAUCE.
Simmer for 5 minutes.
4. Add fish and bell pepper. Simmer once and serve.
