Back to 4 servings Fish 1 pound bangus (milkfish) or tilapia, about 2 pieces, cleaned and scaled 1 teaspoon salt, for the fish 0.25 cup cooking oil, for frying Broth 4 cups water 1 medium yellow onion, quartered 1 thumb ginger, sliced 2 medium ripe tomatoes, quartered 3 tablespoons bagoong isda, strained, plus more to taste Vegetables 0.5 pound kalabasa (squash), peeled, seeded, bite-sized 12 pieces string beans, cut into 2-inch pieces 1 large Chinese eggplant, sliced 8 pieces okra, trimmed 1 medium bitter melon (ampalaya), halved, seeded, sliced Leafy Vegetables 1 cup moringa leaves (malunggay) 1 cup jute leaves (saluyot) 10 pieces squash blossoms, sepals removed
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1 Step 1: Season the fish all over with the salt. Heat the oil in a frying pan over medium-high heat and fry the fish until golden brown on both sides and cooked through, about 4 to 5 minutes per side. Set aside on a plate.2 Step 2: Bring the water to a boil in a clean pot. Add the onion, ginger and tomatoes, reduce to medium and simmer, covered, for 3 to 5 minutes.3 Step 3: Push the bagoong isda through a sieve to separate the lumps, then stir it into the broth and bring back to a simmer.4 Step 4: Add the kalabasa and simmer, covered, over medium heat until it begins to soften, about 5 minutes.5 Step 5: Add the string beans, eggplant, okra and bitter melon. Cover and cook until just tender but not mushy, about 7 to 10 minutes. Add a splash of water if the broth reduces too much, and taste, adjusting with more bagoong isda as needed.6 Step 6: Add the moringa leaves, jute leaves and squash blossoms and cook about 1 minute, just until wilted.7 Step 7: Lay the fried fish on top of the vegetables, cover and cook 1 minute to warm through. Transfer the vegetables and broth to a serving bowl with the fish on top or on the side.8 Step 8: Serve hot with steamed white rice.getsaucepan.com/r/1a35c030-60e4-5ada-a381-1fb972d4e093
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