Fish Kare Kare Recipe, Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice. Any Filipino fiesta, particularly in the Tagalog region, is not complete without kare-kare. Kare-kare is Rich in Niacin, promotes normal digestion and healthy skin.

Makes 6 servings.

• 300 g labahita (Surgeon fish) fillet, cut into large chunks
• 1 pc about 300 grams puso ng saging (banana heart), trimmed and sliced
• 1 pc large eggplant, sliced
• 1 tbsp atsuete juice
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• 1 tbsp rice flour
• 3 tbsp toasted peanuts, pounded
• 2 heads native pechay
• 1/2 tsp ginger juice
• 1/4 cup cornstarch
• 5 cloves garlic, crushed
• 1 pc medium onion, chopped
• 1 pc beef bouillon cube
• 4 strings sitaw, cut into 2” pieces

• SPRINKLE fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper.
  

• Coat each piece with cornstarch, then fry until golden brown. Set aside.
  

• SAUTÉ garlic, onion and bouillon cube.
  

• Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice.
  

• Season with salt and pepper to taste.
  

• Simmer for 20 minutes.
  

• Add DEL MONTE Tomato Sauce, Simmer for 5 minutes.
  

• ADD remaining ingredients and fish. Simmer until pechay is cooked.
  

• Serve with sautéed bagoong alamang.

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