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Ingredients
4 oz. Salmon fillet
1 medium Chayote, peeled and wedged
1 medium onion, sliced
2 pieces Finger chili
2 cups Malunggay leaves
1 tablespoon ginger, sliced into thin strips
2 tablespoons fish sauce
4 cups water
1/2 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
Cooking Procedure:
Heat the olive oil in a pan.
When the oil becomes hot, pan-fry the salmon fillets for about a minute per side. Remove from the pan and set aside.
On the same pan using the remaining oil, saute the onion and ginger
Sprinkle the ground black pepper and then pour-in the fish sauce.
Pour-in the water. Let boil.
Put-in the sayote and finger chili. Cook for 5 minutes.
Add the pan-fried salmon. Simmer for 5 minutes.
Add-in the malunggay leaves.
Turn off the heat and then cover the cooking pot. Let it stay for 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!
4 oz. Salmon fillet
1 medium Chayote, peeled and wedged
1 medium onion, sliced
2 pieces Finger chili
2 cups Malunggay leaves
1 tablespoon ginger, sliced into thin strips
2 tablespoons fish sauce
4 cups water
1/2 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
Cooking Procedure:
Heat the olive oil in a pan.
When the oil becomes hot, pan-fry the salmon fillets for about a minute per side. Remove from the pan and set aside.
On the same pan using the remaining oil, saute the onion and ginger
Sprinkle the ground black pepper and then pour-in the fish sauce.
Pour-in the water. Let boil.
Put-in the sayote and finger chili. Cook for 5 minutes.
Add the pan-fried salmon. Simmer for 5 minutes.
Add-in the malunggay leaves.
Turn off the heat and then cover the cooking pot. Let it stay for 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!