Fish Mechado #2

Ingredients:
1/2 kg fish fillet (lapu-lapu or labahita), whole
1 tbsp calamansi (phil lemon) juice
1/2 tsp salt
dash of pepper
1/4 cup cornstarch
1/4 cup oil
1 small carrot, cubed
2 medium potatoes, cubed
1 onion, sliced
1 pouch (200 g) mechado-caldereta sauce
1/2 cup green beans, sliced
salt and pepper to taste


Directions:
1. Marinate fish fillet in calamansi juice, salt and pepper for 15 minutes.
2. Coat with cornstarch then brown in hot oil. Set aside.
3. In a saucepan, cook carrots and potatoes in 1 cup water until tender. Add mechado sauce. Simmer for 1 minutes then add the cooked fish, onion and green beans. Simmer for 5 minutes more. Season with salt and pepper if needed.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping