Most Filipino dishes are simple and easy to prepare. Ginisang Okra with Fish Flakes is one of these dishes. If you like okra and enjoy fried fish, you will love this sautéed vegetable dish. I devoured every bite even if it meant consuming more rice than than the usual. I even had this with a side of bagoong isda mixed with tomato and onion. Ang sarap!
I have a lot of good things to say about this ginisang okra dish. Aside from being yummy, it is healthy (as long as you do not use too much fish sauce and bagooong), and it is inexpensive.
The galuggong that I used were leftovers from last night. I am learning to recycle ingredients so that it won’t go to waste. It is best to plan what dish to cook next using your leftover ingredient. Think of other components within reach that can best be paired with it — who knows, the outcome can even be better.
Just so you know, you can make ginisang okra without fish flakes. Simply follow the same recipe below and omit the fried galunggong. If you insist of having meat in it, you can use pork. Slice the meat thinly for best results.
Try this Ginisang Okra with Fish Flakes Recipe. Cheers!
- 12 to 15 pieces okra, sliced
- 4 pieces galunggong fish, fried
- 1 medium yellow onion, chopped
- 2 medium ripe tomato, cubed
- 5 cloves garlic, crushed and chopped
- 2 tablespoons fish sauce (patis)
- ⅛ teaspoon ground black pepper
- 2½ tablespoons cooking oil
- Separate the fish from the bones using your fingers. Shred the fish and set aside.
- Heat the cooking in a large wok of frying pan.
- Once the oil gets really hot, saute the garlic and onion.
- Add the tomato and shredded fish. Cook for 2 minutes.
- Stir-in the sliced okra. Cook in high heat for 5 to 10 minutes.
- Add fish sauce and ground black pepper. Stir and cook for a 2 minutes.
- Transfer to a serving plate. Serve with rice.