Fish Fillet Afritada Recipe

INGREDIENTS:

• ½ kilo cream dory fish fillet, cut in 3 by 1 inches size
• 4 tablespoons calamansi juice or lemon juice
• 1 cup all purpose flour
• 1 cup corn starch
• 1 head garlic, minced
• 1 pc medium sized onion, chopped
• 1 pc large sized carrot, peeled and sliced in ½-inch diagonal
• 1 pc large sized potato, peeled and cut quartered
• 1 pc large green bell pepper, sliced
• 3 cups chicken broth or stock
• 250 grams tomato sauce
• 100 grams tomato paste
• 1 tablespoon white sugar
• 3 pcs dried bay leaves
• 1 cup cooking oil
• Salt and black pepper powder to taste

INSTRUCTIONS:

1. In a bowl, marinate the fish fillet in calamansi juice, teaspoon of black pepper and salt. Set aside
2. Set the frying pan in a medium heat then add cooking oil, when the oil is hot enough, fry potato and carrot until lightly crisp and golden. Flip halfway through cooking to brown both sides evenly. Remove with a slotted spoon and drain on paper towels. Set aside
3. Mix all purpose flour, corn starch and half teaspoon black pepper powder in a bowl. 
4. Then dip the  marinated fish fillet to the mixing powder one at a time until all parts are coated.
5. Over medium-high heat, the same frying pan, fry the coated fish fillet until lightly crisp and golden. Flip halfway through cooking to brown both sides evenly. Remove with a slotted spoon and drain on paper towels. 
6. In a wok, heat the oil and stir fry the garlic and onion. 
7. Next, add the tomato sauce, tomato paste, dried bay leaves, sugar and stock. Stir and simmer for about 2 minutes.
8. After 2 minutes simmer, put the fried potatoes and carrots, then stir and simmer for 1 minutes.
9. Set in low heat, and then put the fried fish fillet, stir slowly to totally absorb the sauce. 
10. Add green bell pepper. 
11. Add salt and black pepper to taste, then turn-off the heat.
12. Serve hot with rice. Share and enjoy.

Source: Lasang Recipes

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