3/4 kg lapu-lapu fillets, cut into cubes 2 tbsp flour 4 cloves garlic, crushed 100 g Baguio beans, sliced 1 pc medium red bell pepper, cut into strips 1-1/2 cups toge (monggo sprouts) 1 can (234 g)Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp flour, dissolved in remaining pineapple syrup
MARINATE fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside. SAUTÉ garlic, Baguio beans and bell pepper in oil. Add 3/4 – 1 cup water, pineapple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer. ADD the Fresh Cut Pineapple Tidbits and fish. Simmer once.
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