Ingredients
| 10 ml (2 tsp) | Calamansi extract |
| 0.23 g (⅛ tsp) | Pepper, ground |
| 30 g (1 slice) | Dalagang Bukid |
| 5 ml (1 tsp) | Cooking oil |
| 5.63 g (1 tbsp) | Ginger, julienned |
| 5 g (1 tsp) | Tomato paste |
| 120 ml (½ cup) | Water |
| 1.87 g (1 tsp) | Garlic, sliced |
| 22.5 g (¼ cup) | Red and green bell pepper |
| 22.5 g (¼ cup) | Carrots, sliced |
| 5 ml (1 tsp) | Cassava starch |
| 10 ml (2 tsp) | Water |
| 160 g (1 cup) | Steamed rice |
| 41.3 g (8 pcs) | Grapes |
Cooking Instructions
Mix calamansi with pepper and pour the mixtures to the fish. Marinate for 30 minutes. Pan fry
the fish afterwards.
Place a pan over medium heat and pour oil. Sauté ginger and tomato paste until the tomato paste dries. Add water, garlic, bell peppers and carrots. Mix cassava starch and water and put the mixture into the pan to thicken the sauce. Simmer until cooked.
Place the fish on a plate and pour the sauce over it before serving.
General information
| Difficulty: | 4 of 5 |
Nutritional Information
| 332 kcal | Energy |
| 12.9 g | Protein |
| 160 mg | Phosphate |
| 41.3 mg | Sodium |
| 490 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |