De Luxe Fish Caldereta

Ingredients:
600 g labahita, filleted and cut into chunks
2 calamansi (philippine lemon)
1/4 cup cornstarch
4 cloves garlic, crushed
1 onion, sliced
2 medium (200 g) potatoes, cut into chunks
1 small carrot, sliced
1 medium green bell pepper, cut into strips
1 can (230 g) mechado-caldereta sauce


Directions:
1. Sprinkle fish with calamansi juice. Dredge in cornstarch and fry until golden brown. Set aside.
2. Saute garlic, onions, potatoes and carrots. Add 1 cup water and 1 1/4 tsp rock salt (or 1/3 tsp iodized salt). Simmer until vegetables are almost tender.
3. Add mechado-caldereta sauce and bell peppers. Simmer for another 10 minutes. Add fish.

Makes 6 servings.
It contains 47% more calcium than the regular caldereta.
Fish replaces beef.


Source: #446, Del Monte Kitchenomics