Bring the water to a boil.
Add the ginger and squash. Continue to boil for 8 minutes (covered).
Stir-in the string beans, scallions, okra, and tomato. Let the liquid re-boil and then add the long green pepper and eggplant.
Stir and add the fish. Cover and cook for 10 minutes.
Add the patola and malunggay leaves. Cover and cook for 3 to 5 minutes. Add some salt to taste and spinach.
Transfer to a serving bowl. Serve.
Share and enjoy!
Serving: 4g | Calories: 130kcal | Carbohydrates: 25g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 846mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7275IU | Vitamin C: 158mg | Calcium: 337mg | Iron: 2mg