Fish Stew with Tofu and Pineapples Recipe
A warm stew that keeps it light and healthy.
- Main Dish
- Del Monte Pineapple
- 500 g labahita fillet
- 2 1/2 Tbsp tenga ng daga
- 1/3 cup soy sauce
- 1/3 cup sugar, white
- 1 1/4 cup water
- 1 cup mirin
- - salt
- 300 g tokwa/tofu
- 1 can DEL MONTE Pineapple Chunks (432g)
- 2 1/2 stalk leeks
1. Marinate fish in half of the reserved pineapple syrup for 10 minutes. Drain. Discard marinade.
2. Combine tenga ng daga, soy sauce, sugar, water, mirin, remaining pineapple syrup and salt to taste. Bring to a boil. Add tofu. Simmer over low heat for 10 minutes.
3. Add DEL MONTE Pineapple Chunks and fish. Bring to a boil, simmer for 5 minutes. Add leeks.
This Fish Stew With Tofu And Pineapples dish is a source of iron that helps form hemoglobin, which transports and holds oxygen in the body. It also has vitamin A that keeps the immune system healthy.
To use tenga ng daga, soak in warm water until rehydrated.
Cooking Skills Needed
Cooking Tools Needed
- Chopping Board
- Wooden Spatula