INGREDIENTS:
- Garlic, 5-7 cloves, crushed and chopped
- Onions, 1 whole, chopped
- Tomatoes, 2 pcs, quartered
- Squash, 300g, peeled and cut
- Okra (Ladyfingers), 200g, cut
- Green beans, 200g, cut
- Eggplant, 1-2 pcs, cut
- Spanish mackerel fillet (tanigue)
- Fish paste (Bagoong Balayan), 1 ½ tbsp
- Salt and pepper, to taste
- Cooking oil, 2-3 tbsp
- Water, 1/3 cup
INSTRUCTIONS:
- Marinate the Spanish Mackerel fillet with salt and pepper.
- Fry in a pan under medium heat. 4 minutes per side.
- Cut the fillet into 4.
- Set aside.
- Pour oil on the same pan under medium heat.
- Saute the garlic until it turns golden.
- Add in the tomatoes. Stir continuously to avoid burning.
- Add in the onions. Stir until sweaty and wilted.
- Season the dish with fish paste. Stir well.
- Add in the squash, eggplant, ladyfingers and beans. Stir well.
- Add the water. Cover the dish.
- Simmer for 2 minutes or until the dish starts to boil.
- Season the dish with salt and pepper according to liking.
- Add the fish.
- Gently stir to avoid breaking the fish.
- Turn off the heat.
- Transfer to a plate or serving dish to avoid overcooking with remaining heat from the pan.
- Serve with hot steamy rice.
Source: Cooking Like A Pro
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