Pinakbet

Ingredients

• 1 small chopped lasona (onion)
• 3 cloves of minced bawang (garlic)
• 1.5 inches thumb-size laya (ginger) chopped into 3 pieces
• 1 cup paria (bitter melon), cut into 1 inch thick (remove seeds)
• 6 pieces of salúyot (okra) cut into 1 inch halve diagonal
• 2 cups of sitaw/utong (green long beans) cut into 3 inches length
• 2 cups kalabasa (pumpkin) cut into 1 to 2 inch cubes (remove seeds)
• 1 large tarong (eggplant) cut diagonally, 1 to 2 inches
• 1.5 cups camatis (tomatoes) roughly chopped
• 1 cup peeled & deveined hipon (shrimp)
• 1 cup of low-sodium chicken broth
• 8 oz. can of tomato sauce
• 4 tablespoon of bagoong monamon dilis
• 2 tablespoon of olive oil or avocado oil (For saute)

For Frying the Fish (optional)

• 1 Tanigue Spanish Mackerel Steak (or another fish substitute like salmon)

• Olive oil or avocado oil for frying the fish

Directions

• In a large pot, add 2 tablespoons of olive oil in medium-low heat
• Once hot, add garlic and ginger. Stir for 1 minute before adding chopped onion. Continue stirring until the onions turn translucent.
• Add okra and bitter melon. Stir to combine for a few minutes, to reduce the sliminess of the okra, and to help soften & reduce the bitterness of the bitter melon.
• Add the green long beans, eggplant, and kalabasa. Stir then add the chicken broth and tomato sauce. Increase to high heat and bring to a boil.
• Once it starts to boil, add the bagoong monamon dilis. Give it a quick stir. Reduce the heat to low and simmer for 5 minutes.
• Next, add the shrimp and tomatoes. Continue simmering until the shrimp is cooked.
• Once there is less water and the vegetables are soft enough (not overcook). Turn off the heat and set aside.

Directions to Fry the Fish (optional)

• Pour olive oil into the pan. Wait till the oil is hot. Alternative: Use an air fryer.
• Add the Spanish Mackerel fish steak into the pan. Let it fry for a few minutes till it browns.
• Flip to the opposite side. Repeat the process.
• Remove the fish and transfer to a plate lined with paper towel to help absorb any excess oil.
• Once it cools down, debone and cut the fried fish into small pieces, approximately 1 to 2 inches thick.
• Place above the pinkabet and either mix the fish in or leave as is.
• Plate, serve and enjoy!