We give you just the right blend of sweet and sour as a dipping sauce or as a base for the popular "Escabeche".
Natutunan ko sa nanay ang pagpili ng tamang sangkap at alamin kung ano an masarap ...
Teresita "Mama Sita" Reyes
Net weight: 57 g
Makes 2-3 servings
3 pcs fried whole fish or fish fillet (lapu-lapu or grouper is ideal)
½ cup cornstarch to coat the fish
1 cup cooking oil for deep-frying
3 tbsps cooking oil
1 tsp garlic,crushed
2 pcs onion, sliced
1 tbsp ginger, sliced thinly
1 pc red bell pepper, sliced thinly
¼ cup carrots, sliced thinly
¼ cup cucumber, sliced thinly (optional)
8 pcs peppercorn (optional) or
¼ tsp Mama Sita’s Labuyo Hot Sauce
1 pouch Mama Sita’s Sweet and Sour Sauce Mix, dissolved in
¾ cup water
Coat whole fish or fish fillet with cornstarch. Deep-fry. Drain excess oil then set aside.
Heat oil. Sauté garlic, onion and ginger for one minute.
Add red bell pepper, carrots and cucumber (optional) until half-cooked.
Add peppercorn or Mama Sita’s Labuyo Hot Sauce.
Pour in the dissolved Mama Sita’s Sweet and Sour Sauce Mix. Stir until thick (about 5 minutes).
Add the fish and simmer for about 2 minutes. Serve hot.
Cane Sugar, Tomato Powder, Corn Starch, Iodised Salt, Citric Acid, Paprika, Ginger Powder, Achuete Powder, Corn Starch Mix, Spices (Onion Powder, Garlic Powder, White Pepper)
Näringsinnehåll / 100 g
|Energy||1570 kJ / 376 kcal|