Season fish with salt and fry in hot oil until both sides are golden brown and cooked through. Remove from pan and set aside.
2-4 pieces Fish for frying or grilling, Oil
Put water in a pot, add the ginger and tomatoes and bring to a simmer over medium heat. Add the bagoong isda, running it through a sieve to separate lumps and pieces.
2-3 cups water, 1 thumb ginger, 2 medium ripe tomatoes, ¼ cup fish paste
Add the sweet potatoes and simmer, covered, until just half-cooked. Then add the ampalaya, winged beans, okra, and eggplant and cook, covered, until almost tender.
1 cup sweet potato or squash, 3 small bitter gourd or ampalaya, 1 cup winged beans, 1 big eggplant, 5-6 pcs okra, 2 cups squash flowers, 2 cups jute leaves or saluyot
Add the bulaklak ng kalabasa and saluyot. Lastly, arrange the fried fish on top and cover. Cook for several minutes until all vegetables are cooked.
Take the fish and place it on the side of a soup bowl then fill the bowl with vegetables. Serve hot and enjoy!