Fish Mechado

Ingredients:
3/4 kg fish fillet, sliced into 4" x 3" thin squares
1 small carrot, sliced into 3" long strips
6 stalks green onions, cut into 3" long strips
1/4 cup cornstarch
2 medium potatoes, sliced
10 pcs sibuyas tagalog (red onion)
1 pouch (200 g) mechado-caldereta recipe sauce


Directions:
1. Marinate fish in 1 tbsp calamansi juice, 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/8 tsp pepper for 15 minutes. On one end of each fish slice, place 1 carrot and 3 green onion strips. Roll and secure ends with toothpick. Do the same for the rest of the fish slices, carrot and green onions. Coat fish with cornstarch, then fry until golden brown. Set aside.
2. Simmer potatoes and sibuyas tagalog in 1 to 1 1/2 cups water until cooked. Add recipe sauce, 3/4 tsp iodized salt (or 2 tsp rock salt) and 3/4 tsp sugar. Simmer for 10 minutes, then add fish. Simmer for 5 minutes.

Makes 6 servings.
Excellent source of Vitamin B1 - prevents beri-beri.


Source: #355, Del Monte Kitchenomics