Utan Bisaya

 

WHAT YOU WILL NEED:

1/2 kg (4 pcs) salay-salay or alumahan
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g kamote, cubed (1/4 cup)
50 g (1 small pc) gabi, cubed (1/4 cup)
50 g sayote, cubed (1/4 cup)
50 g squash, cubed (1/4 cup)
100 g (5 pcs) okra, sliced
30 g ubod, sliced into thin strips (1/4 cup)
20 g leek, sliced into 2 inch strips
100 g (2-1/2 cup) malunggay leaves

HERE'S HOW:

1. Rub ¼ tsp iodized fine salt onto fish. Heat ½ cup oil and fry fish until golden brown. Cool and flake into large pieces. Set aside.

2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 1 tbsp oil. Add 6 cups water and bring to boil. 

3. Add flaked fish, kamote, gabi, sayote and squash. Season with 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt). Cover and simmer for 5 minutes or until almost tender. Add okra and ubod. Cook for another 2-3 minutes. Add leek and malunggay just before turning off the heat.