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.

Rice Olé

You'll need:

4 cloves garlic, crushed

1 pc medium onion, sliced

200g ground pork

200g shrimps, shelled but tails intact

1/2 cup cooked or frozen green peas

1 pc medium red bell pepper, cut into strips

1 pouch (250g) Del Monte Tomato Sauce

5 cups cooked rice

1 pc scrambled egg, cut into strips

3 stalks green onions, chopped

Here's how:

1. Sauté garlic, onion and pork. Cook for 5 minutes. Add shrimps, green peas, bell peppers, 2/3 tsp. iodized fine salt (or 2 tsp. iodized rock salt), 1/4 tsp pepper and Del Monte Tomato Sauce. Simmer for 10 minutes.

2. Add rice. Mix until well blended. Top with egg strips and green onions.