Sweet Sour Fish and Tokwa

Ingredients:
1 large (1/2 kg) dalagang bukid or tuna, filleted and cut into chunks
2 squares (150 g) tokwa (tofu), fried and eat cut into 6
4 cloves garlic, crushed
2 tsp minced ginger
3 stalks leeks or green onions, sliced 1" long
1 small cucumber, sliced (with peel)
1 medium red bell pepper, cut into strips
1 can (234 g) pineapple chunks
1/4 cup tomato ketchup
1 tbsp cornstarch dissolved in 1 tbsp water


Directions:
1. Sprinkle fish with 1/2 tsp rock salt. Fry until golden brown. Set aside.
2. Saute garlic, ginger and leeks or green onions. Add 1/2 cup water, 3/4 tsp rock salt, 2 tbsp white sugar, 1/8 tsp pepper and the rest of the ingredients except fish. Simmer for 5 minutes. Add fish. Cook for another 3 minutes.

Makes 6 servings.
Tokwa (tofu) serves as extender.


Source: Del Monte Kitchenomics