Yellow Tail Fusilier Fillets in Tomato Sauce

'Dalagang bukid' (yellow tail fusilier) is a popular fish in the Philippines which is normally used in several recipes. A very versatile fish for many types of recipes.

Ingredients:

500 grams Dalagang bukid fillets

2 tbsp, Cornstarch

½ tsp. Black pepper powder

½ tsp. Marjoram

½ tsp. Iodized salt

2 tbsp. Safflower oil (for frying the fillets and potatoes)

4 cloves Garlic (minced)

1 pc. Onion (medium, thinly sliced)

1 tbsp. Safflower oil (for sautéing)

½ cup Tomato sauce

1 ½ cups Water

1 pc. Green bell pepper (cut into large strips)

Dash of freshly ground black pepper

Salt to taste

Cooking Instruction:

In a bowl, mix the cornstarch, black pepper, marjoram, and salt. Toss in the fish and mix well to coat every fillets with the cornstarch. Heat the oil in a Teflon coated frying pan and fry the fish fillets until both sides are nicely browned. Set aside on paper towels to remove the excess cooking oil. Fry on the hot oil where the fish fillets were fried the potatoes until both sides are nicely browned too. Add additional oil as needed. Set aside the fried potatoes on top of paper towels to reduce excess oil.

In a suitable saucepan, heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the fried fillets, potatoes, bell pepper, water and the tomato sauce. Boil and lower the heat to a gentle simmer and cover for about 5 minutes. Add the black pepper and salt to taste. Serve with bread or use as rice topping for plain steamed rice.