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Ingredients
- 1/2 kilo Galunggong
- 6pcs. Tomato (diced)
- 1pc. Whole Garlic (minced)
- 2pcs. Medium size Onion (minced)
- Salt
- Pepper
- Sugar
- Water
- Oil
Directions
- Put salt and rub on the fish then wash it. This is to remove/minimize the smell and taste of being fishy
- After washing thoroughly, put ample salt for frying.
- Deep fry the fish until crispy. Then let the oil drip before setting it aside.
- On a sauce pan, heat the pan and put a little oil. Saute the garlic until golden brown but not too much. Then add the onions, until caramelize.
- Add the tomatoes, a dash of salt and pepper. Put on cover and let it boil.
- When the tomatoes are soften, add half cup water. Cover and let it boil.
- When it boils, smash the tomatoes then add sugar (depending on your taste) and Magic Sarap. Let the liquid thicken. Add sugar and salt as needed. Make sure that the taste is more on sweet and somehow sweeter than your preferred because you will put the fish still.
- When you are done with the sauce, put in the fried fish. Stir it slowly with the sauce until covered. Let it boil one time then remove it from the pan to avoid over cooking.
- Remove the fish first and arranged it in parallel to one another in a large plate then pour the sauce over the fish. Plate it properly for a more presentable look. You can also add greens on top or at the side for added color.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1352g | |
| Calories 76 | |
| Calories from Fat 6 | 8% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 818mg | 23% |
| Total Carbs 17.08g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 12.16g | 8% |
| Protein 3.1g | 5% |
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Reviews
July 11, 2014
thanks for the salt rub idea we will try it also to remove fish from hands pull on sink spout or neck where the water comes out ,make your hands squeak then wash hands with soap.I've cooked/tasted this recipe!
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