Sweet and Sour Tanigue Steak (Mackerel)

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Tanigue (Spanish mackerel) has become one of my favorite fish. The steaks are firm, tasty and have less bones than other fish. They can either be boiled, grilled or fried, and in this case — fried and served with sweet and sour vegetable sauce.  Fried and seasoned tanigue steaks are delicious in themselves, but serving them with sweet and sour sauce makes the dish doubly sumptuous.  Accompanied by warm steamed rice — what more can you ask for?

INGREDIENTS

2 slices, tanigue steak (Spanish mackerel)

1/2 cup corn starch

Salt and pepper to taste

1 small red bell pepper, cubed

1 small green bell pepper, cubed

1/2 cup pineapple chunks

3 cloves garlic, peeled and chopped

1 small onion sliced

1 small tomato, chopped

2 tbsps soy sauce

2 tbsps white vinegar

2 tbsps ketchup

2 tbsps corn starch, diluted in water

1/4 cup Olive oil

1/2 cup water

DIRECTIONS

Wash the steaks, pat dry and season with salt and pepper to taste.  Dredge with corn flour.  Heat Olive oil in a pan over medium heat.  Fry steaks until nicely browned on both sides.  Remove from heat and set aside.  In the same pan, add garlic and sauté until golden brown. Add onions and cook till tender.  Add tomatoes and bell peppers and stir-fry for about two minutes.  Add soy sauce, vinegar and ketchup.  Mix well.  Add water, bringing it to a quick boil.  Reduce heat and add pineapple chunks.  Add in corn starch.  Let simmer for about two minutes before removing from heat.  To serve, place steaks in serving bowl or platter and pour the sauce mixture over them.

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