ORIENTAL LAPU-LAPU

Make your left-over fish fillet lapu-lapu to a new oriental lapu-lapu dish......

Ingredients:

left-over fish fillet, cut into cubes

2 cloves garlic, crushed

100 g baguio beans, sliced

1 medium red bell pepper, cut into strips

1-1/2 cups monggo sprouts (toge)

1 can (234 g) Del Monte pineapple tidbits, drained (reserve syrup)

1 tbsp flour, dissolved in remaining pineapple syrup

Procedure:

1. Saute garlic, baguio beans and bell peppers in oil. Add 3/4- 1 cup water, dissolved flour, salt, sugar and soy sauce to taste. Allow to simmer.

2. Add pineapple tidbits, toge and left-over fish fillet. Simmer once.

COOKING TIPS:

To evenly coat fish with flour, put the flour in a plastic bag then add the fish. Shake the bag until all pieces are coated.