1. Cut fish into 4 slices. 2. Place fish in a teflon or porcelain coated skillet. 3. Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil. 4. Let simmer about 10 minutes, turning fish once to cook evenly. 5. Transfer to a covered dish and store in the refrigerator to"age" for 2 days. 6. Reheat over moderate heat just until heated enough before serving. 7. Add ampalaya and eggplant during the last five minutes of cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
