I always tell my wife, no matter how simple our dinner is, I will post it to my blog. This sounds very familiar to filipino dining tables because its one of the most common fried dish paired with eggplant and accompanied by a mouth-watering bagoong(Philippines anchovies). Believe me, if this menu is on our table, it will be a war of food vs. mankind.(LOL)……………….Did you know that eggplant is a rich source of phenolic compounds – an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection. Eggplant also has a high fiber content which can prevent constipation, hemorrhoids, and colitis.They are also naturally low in calories and has no fat……
Ingredients: good for 3-4 persons
- 500 gms fish (any fish will do)
- 1 pc eggplant sliced
- 2 bunch bok choy ( steamed)
- oil for frying
- 1 small white onions chopped
- 3 red chillies optional
- 2 cloves garlic
- 3 tbsp Philippines anchovies
- 1/2 cup water
- 1 pc tomato quartered
- In a pan, heat oil and fry eggplant, no need to season. set aside
- In the same pan, fry fish until crispy on both side. set aside
- In a small pan, heat a little oil and saute garlic and onions, add in tomatoes and anchovies. simmer for a minute then add water. boil for 2 minutes and its done.
- Enjoy! dip the veggies and fish in the anchovies dipping sauce.