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60 ml oil
2-4 small fish such as hasa-hasa
(short mackerel),
galunggong (round scad) or
tilapia
500 g chayote, cut into chunks
300 g aubergines (eggplants), sliced into 1-cm
pieces
100 g sitaw (snake beans), sliced
into 4-cm pieces
2 tablespoons bagoong (shrimp
paste)
60 ml water
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Method:
Heat oil in a frying pan and fry the
fish on both sides until fully cooked. Set aside to cool
slightly, then slice. In a large saucepan or casserole, arrange
the chayote, aubergines, sitaw and fish slices.
In a small bowl, mix bagoong with
water until smooth, then pour into the casserole. Simmer over
medium heat until vegetables are cooked but still firm.
Note: Chayote (sayote)
is an oval, pale green squash with a small white seed. When
boiled, the seed is not only edible, but very delicious.
Available in well-stocked supermarkets and Latino or Filipino grocery
stores. Zucchini is a good substitute.
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