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Ingredientes
- 2 pcs. large galunggong fish (mackerel), washed and sliced into 2
- 1 pc. large talong (eggplant), sliced
- 1 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- 4 tbsps. olive or any other type of cooking oil
- 1 pc. large fresh chili pepper
- 4 cloves garlic, crushed and sliced
- 1/2 cup onions, sliced
- 2 tbsps. ginger, sliced thin
- 12 pcs. whole black pepper corns
- 4 pcs. dried bay leaves
- salt (just little) to taste
Direcciones
- In a pan, distribute evenly at the bottom half of garlic, ginger and onions.
- Arrange sliced fish and eggplant on top of the spices.
- Pour water, vinegar, soy sauce and 2 tbsps. of oil.
- Add evenly the remaining half of garlic, ginger and onions. Add salt (just little), whole black peppercorns and dried bay leaves. Cook in medium fire. When it starts to boil lower the fire to medium-low and continue to simmer.
- When half of the liquid had evaporated, slowly turn the sliced fish over. Add fresh chili pepper.
- When liquid had almost evaporated, add oil. Simmer for another minute.
- Serve hot with rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 484g | |
| Calories 120 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3614mg | 151% |
| Potassium 431mg | 12% |
| Total Carbs 15.37g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.34g | 3% |
| Protein 5.24g | 8% |
