Talong, Isda at Bagoong(fish and eggplant)

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

Procedures:

• 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.