Ginisang Gulay with Pritong Samaral. It has been some time since I last cook a Pinoy vegetable dish made up of a medley of vegetables native to the Philippines. This vegetable dish ingredients include talong, sitaw and sigarillas. For the leafy vegetable ingredients I also add talbos ng kamote, kangkong and talbos ng salutyot. This could have be a good dinengdeng topped with inihaw na Malaga, but I was not having time to grill the fish in charcoals so I ended up cooking it as Ginisang Gulay with Pritong Samaral.
2 small to medium sized samaral
1 small bundle sitaw, trimmed, cut into 2” lengths
1 small bundle sigarillas, trimmed, sliced diagonally
1 small bundle, talbos ng kamote, trimed, separate stems from the leaves
1 small bundle, talbos ng kangkong, trimed, separate stems from the leaves
1 small bundle, talbos ng saluyot, trimed, separate stems from the leaves, leaves chopped
2 medium sized eggplant, trimmed, cut crosswise in half, skinned, sliced into thin strips
1 medium sized onion, peeled, chopped
1 medium sized tomato, chopped
2-3 cloves garlic, peeled, crushed, chopped
1/4 cup fish sauce
Remove gills and innards of the samara by cutting a slit along the fish belly. Using scissors cut fins and tails. Wash fish thoroughly and slit cut diagonally across the middle on both side of the fish, drain. Season inside out with salt. Heat generous amount of oil in a frying pan or wok, when it starts to smoke fry the fish for about 3 to 5 minutes each side or until golden brown and skin crispy but succulent on the inside, do not over fry. When done remove from pan and drain excess oil on kitchen papers. Keep aside
Using the same wok heat about 2 to 3 tablespoon cooking oil until it start to smoke. Stir in the garlic then immediately after add in the onion and stir cook for another 1/2 minute then add in the tomato, continue to stir cook for about 1 minute. Add in about 1/2 to 1 cup of water and the fish sauce, bring to a boil, then add in the sitaw, sigarillas and the leafy vegetable stems, simmer for 2 to 3 minutes. Now add in the eggplant, leafy vegetables let cook for about 2 to 3 minutes then add fried fish and correct saltines if required. Continue to cook for another minute. Serve hot with rice.