fish & tokwa saute - recipe

3 squares tokwa, fried and each piece cut into 6
3/4 kg dalagang bukid, filleted and cut into chunks
1 tsp calamansi juice
2 tbsp all-purpose flour
4 cloves garlic, crushed
2 tsp minced ginger
2 stalks leeks or green onions, sliced
1 pouch Del Monte Original Style Tomato Sauce (250g)
1 pc medium red bell pepper, cut into strips
1/4 kg cucumber, sliced with peel

Sprinkle fish with 1/2 tsp rock salt and calamansi juice. Coat with flour. Fry until golden brown. Set aside. Saute garlic, ginger and half of leeks. Add tomato sauce, 3/4 cup water, 1/3 tsp iodized fine salt (or 1 tsp rock salt) and 1-1/2 tbsp sugar. Simmer for 5 minutes. Add remaining ingredients. Blend well.

Makes 6 servings.