Fish Kilawin

You'll need:

1 medium radish, peeled and sliced thinly

1 large Dalagang Bukid (or any lean fish) filleted and cut into cubes

2/3 cup Del Monte Red Cane Vinegar

1 large red onion, chopped

2 pcs siling haba (cayenne pepper), seeded and sliced

1 tbsp minced ginger

2 stalks green onions, chopped

1 pc red bell pepper, chopped

1 pc siling labuyo (chili pepper), seeded and chopped

Here's How:

1. Rince and squeeze radish. Set aside. Soak fish in 1/3 cup of Del Monte Vinegar for 30 minutes. Drain.

2. Add the remaining Del Monte Vinegar and the rest of the ingredients. Season with 2/3 tsp. iodized fine salt (or 2 tsp. iodized rock salt) and 1 tsp. sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

Fish Barbecue n' Chips

YOU WILL NEED:

• 1/4 kg fish slices (talakitok)
• 250 g potatoes, sliced
• 1/4+1/8 tsp iodized fine salt, (or 1 tsp iodized rock salt)
• 1/8 tsp pepper

MARINADE

• 1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
• 3 cloves garlic, crushed
• 1/2 tsp minced ginger
• 1 tsp brown sugar
• 1/2 tsp calamansi juice

HERE'S HOW:
1. SEASON fish with salt and pepper. Combine with marinade. Marinate fish for 1 hour in the refrigerator. Pan- grill fish in 3 tbsp oil until cooked on both sides. Set aside. Reserve pan to cook potatoes later.

2. SEASON potatoes with 1/8 tsp salt. Deep-fry until cooked. Transfer to reserved pan, then stir to mix with the sauce. Serve with fish.