Ingredients
The following ingredients have 2 Servings
- 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
- ½ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
Instruction
- 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, sauté 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 chayote 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!
