Batuananons

Ingredients:
200 g medium shrimps, shelled but keep the tail intact
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt)
1/8 tsp pepper
1/4 tsp sugar
200 g fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 tsp iodized fine salt
4 cloves garlic crushed
1 pc medium onion, sliced
1 tsp minced ginger
2 tbsp butter
1 pc medium carrot, sliced
2 tbsp tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips

Directions:
1 MARINATE shrimps in DEL MONTE Original Style Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside

2 SAUTÉ garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes.

Source: Kitchenomics.com