Cooking oil for browning
2 medium size fish (tilapia, labahita, salmon, galunggong) – cleaned and washed.
salt to sprinkle into the fish (asnan nyo muna)
2 handles ginger, cut meagerly
10 cloves garlic, minced
1 enormous yellow onion, stripped and meagerly cut.
2 cups pineapple lumps – hold the juice
1 little carrot, stripped and meagerly cut.
1 cup pineapple juice held
1/4 cup soy sauce
1/4 cup darker sugar
3 tbsp banana ketchup
1/2 cup water
1 red, green and orange ringer pepper, seeded and cut meagerly
2 tbsp cornstarch broke down in 1/4 cup water
Wrap fish with salt and after that fry until it winds up fresh, brilliant darker. Put in a safe spot.
Evacuate the browning oil and leave around 2 tbsp to keep cooking with the remainder of the fixings.
Saute ginger, garlic and onion.
Include depleted pineapple lumps and meagerly cut carrots.
Include pineapple juice, soy sauce, darker sugar, banana ketchup and water. Blend the blend and let it bubble.
Include red, green and orange chime pepper strips.
Season with salt and pepper.
Include cornstarch blend in the event that you need to make the blend thick.
Spot blend over singed fish.
Enhancement with scallions at that point serve.