Ingredients

Instructions

  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.