Bangus en Tocho

Ingredients:
1 medium bangus (milkfish), approximately 1/2 kg, cleaned and sliced into 6 pieces
3 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
1 can (140 g) tomato sauce
1 cup water
1 cube (65 g) tahure, liquid removed
1 square (70 g) tofu
2 stalks kinchai, cut into 1" long pieces


Directions:
1. Sprinkle bangus slices with 1/2 tsp rock salt. Fry until golden brown. Set aside.
2. Saute garlic, onion and ginger. Add tomato sauce and water. Stir.
3. Mash tahure and tofu into smaller pieces. Add to the sauce. Simmer for 10 minutes. Add fried bangus. Simmer for another 5 minutes. Add kinchai.

Makes 6 servings.
Excellent source of Lysine - promotes growth in the young.


Source: Del Monte Kitchenomics