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!
Ginisang Okra with Fish Flakes Recipe
Ingredients
- 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
- 1/8 teaspoon ground black pepper
- 2 1/2 tablespoons cooking oil
Instructions
- 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.
Nutrition
Nabs says
June 2, 2016 at 4:20 amThanks for these posts…gave me an idea of how to prepare inexpensive recipes
Vanjo Merano says
June 2, 2016 at 8:37 amyou are welcome 🙂
Muriel says
June 13, 2016 at 3:32 pmHi! I really love your recipes. With this one, can i use century tuna instead of galunggong? Thanks in advance!
Vanjo Merano says
June 13, 2016 at 7:50 pmSure, you can. However, you will need to use plain tuna. Make sure to drain the oil or water.
Elvie villanueva says
June 15, 2016 at 2:59 pmYour recipes is really a good help for us,they are easy to follow, its not always easy to decide which one to cook for the day,thanks for the suggestions.
vangie santos says
August 10, 2016 at 11:24 pmMany thanks for this recipe. I cook a lot of pambaon food during weekends for my dormer daughters and this is a very easy to follow recipe.
A. B. Ramos says
August 27, 2016 at 5:38 pmThank you so much for these posts. I learned a lot from watching your videos also.
Keep up the good work.
Thanks again.
Vanjo Merano says
August 28, 2016 at 10:27 amYou are welcome. I appreciate the feedback.
H says
December 12, 2016 at 8:23 pmI just came across this page randomly. Don’t think I have ever had Filipino cuisine, even if my best friend growing up was half Filipino. I don’t even eat fish, but I just wanted to say that this looks DELICIOUS!