INGREDIENTS:
- 2 to 3 pcs medium sized fish, cleaned
- 3 pcs small ampalaya, cored and sliced
- 10 pcs sitaw, cut into short pieces
- 2 medium ripe plum tomato, wedged
- 10 pieces okra
- 2 cups hot pepper leaves (dahon ng sili)
- 1 & ½ cup squash flower
- 2 knobs ginger, sliced
- 1 medium onion, wedged
- 3 cups water
- 3 tbsp bagoong
- 1 tbsp salt
- ½ cup cooking oil, for frying
HOW TO COOK:
- First, rub salt all over the fishes.
- Heat the cooking oil in a pan.
- Once the oil gets hot, fry the fishes until the side turns golden brown.
- Turn the fishes over and continue to fry the other side until the same color is achieved.
- Remove the fried fish from the pan and place in a plate and set aside.
- Pour water in a clean cooking pot and let it boil.
- Add the onion, ginger, and tomato.
- Cover and boil in medium heat for 5 minutes.
- Stir- in the bagoong.
- Add the okra, ampalaya, and sitao then cover and cook for 7 to 12 minutes.
- Add the hot pepper leaves and squash flower then cook for 3 minutes.
- Put the fried fish on top and cover.
- Cook for another minute.
- Remove from heat and transfer to a serving bowl. Enjoy!
IMAGE: angsarap.net
Also try: Bangus Dinengdeng
