Lumpiang Hanoi

We need 400 grams of lean fish or dalagang bukid. Sprinkle the fish with a teaspoon of calamansi or lemon juice. Cook the fish in a ¼ cup of water for 5 to 10 minutes. Then drain it and flake the fish. We now sauté the garlic, onions and carrots, and add tomato sauce and three tablespoons water. Cook this for five minutes then add the fish and sotanghon. Cook for another three minutes and add salt and pepper to taste. Wrap two tablespoon of sautéed mixture in lumpia wrapper then fry it until golden brown.

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