Fish in Pineapple-Ginger Sauce

Another exciting way to prepare a fish! Fish in Pineapple-Ginger sauce is something that I must try since I prefer eating fish more than meat. 


You'll need:

• 3/4 kg Tilapia, filleted and cut into chunks (12 pcs)
• 2 tbsp flour or cornstarch
• 2 tsp grated ginger
• 1/4 kg Singkamas (jimaca), cut into chunks
• 2 tbsp margarine
• 1 can (234 g) Del Monte Fresh Cut Pineapple Chunks
• 1 tbsp cornstarch, dissolved in 1/4 cup water
• 2 stalks green onion, cut 1" long

Procedure:

1) Sprinkle fish with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Coat with flour or cornstarch. Fry in oil until golden brown. Set aside.

2) Saute ginger and singkamas in margarine. Add Del Monte Fresh Cut Pineapple Chunks including syrup, 1 tbsp sugar, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt), 2 tbsp soy sauce and dissolved cornstarch. Simmer for 5 minutes. Pour over fried fish. Top with green onions.

Lusog note: Excellent source of Vitamin B3 - promotes normal digestion and healthy skin.