BULANGLANG AT BANGUS
Craving for some vegetables and fish after the holidays so here it is, cooked in one. You can call this bulanglang, you can call this pinakbet. What matter the most is, it is so good!
1 large bangus, cut into serving size (or any kind of fish)
1 large ampalaya, cut into bite size
1 large eggplant, cut into bite size
2 cups yellow squash, cut into bite size
1/2 lb. okra, cut ends
2 cups saluyot
2 thumb size ginger, sliced thin
1 medium size onion, sliced
1 large tomato, cut
1 tablespoon fish bagoong
Salt and ground black pepper to taste
Remember: you can always use any vegetables desired.
Fry bangus and set aside.
Boil 2 cups of water in a deep pot.
Once it starts boiling reduce heat to medium.
Add ginger, tomato, onion and bagoong. Simmer for few minutes.
Season with salt and ground pepper.
Start adding the vegetables starting with ampalaya, squash, okra and eggplant.
Simmer vegetables till almost done for maybe 3-5 minutes.
Add fried fish, simmer for 2 minutes.
Add saluyot, bring to a quick boil.
Remove pot from the heat and serve hot.
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