Fish-Piña Tocho

INGREDIENTS:

3/4        kg                         tilapia/ alumahan, cleaned
4           cloves                  garlic, crushed
1           pc                         large onion, sliced
1-1/2    tbsp                      ginger strips
2           tbsp                      soy sauce
2           pouches(115g)   del monte pineapple tidbits, drained (reserve syrup)
2           cubes(100g)        tahure, drained
1           pc(100g)              tokwa
3           stalks                    kinchay, cut 1" long



PROCEDURE:

1. Sprinkle fish with 3/4 tsp iodized salt (or 2-1/4 tsp iodized rock salt). Fry until golden brown. Set aside.

2. Saute garlic, onion and ginger. Add soy sauce, pineapple syrup, 1-1/4 cups water and 1/4 tsp pepper.
Stir.

3. Mash tahure and tokwa together. Add to the sauce. Simmer for 5 minutes.

4. Add pineapple tidbits, fried fish and kinchay. Simmer for 1 minute.


Make 8 servings.