A light but flavorful dish!
1 cup canned pineapples, crushed
1 red bell pepper, seeded and diced
salt, to taste
1 cup all-purpose flour
1 medium egg, beaten
1 cup japanese breadcrumbs (panko)
1 kilo lapu-lapu, (use fillet), cleaned and sliced
vegetable oil, for pan-frying
white rice, (steamed), to serve
Make the pineapple-pepper relish: combine crushed pineapples (including juices) and red bell peppers in a bowl. Season with salt. Transfer to a covered container and chill in the refrigerator until ready to use.
Prepare the breading by putting all-purpose flour, egg, and breadcrumbs in separate bowls. Dip a fish fillet in egg, dredge in flour, dip again in egg, and coat with Japanese breadcrumbs. Repeat with remaining fillets.
Heat oil for pan-frying. Fry lapu -lapu fillets by batches until golden brown. Drain on paper towels. Serve on top of rice and with chilled pineapple-pepper relish.
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