That’s what’s exactly what I have for you here. This is not your traditional pinakbet recipe, though. Unlike most pakbet dishes, this one doesn’t have squash in it. I tried cooking pinakbet without the starchy pumpkin and surprisingly, it tastes just as good.
The fish paste (bagoong balayan) ties up the dish together.
You wouldn't even notice the squash not being there. I also cooked this pakbet with the tanigue fish. It's a complete meal with a good protein source. All you need to add is a nice serving of rice.
If you’re up for it, get the recipe here.
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 1 whole, chopped
-Tomatoes, 2 pcs, quartered
-Okra (Ladyfingers), 200g, cut
-Green beans, 200g, cut
-Eggplant, 1-2 pcs, cut
-Spanish mackerel fillet (tanigue)
-Fish paste (Bagoong Balayan), 1-2 tbsp
-Salt and pepper, to taste
-Cooking oil, 2-3 tbsp
-Water, 1/3 cup
1. Marinate the Spanish Mackerel fillet with salt and pepper.
2. Fry in a pan under medium heat. 4 minutes per side.
3. Cut the fillet into 4.
4. Set aside.
5. Pour oil on the same pan under medium heat.
6. Saute the garlic until it turns golden.
7. Add in the tomatoes. Stir continuously to avoid burning.
8. Add in the onions. Stir until sweaty and wilted.
9. Season the dish with 1tbsp bagoong balayan (fish paste). Stir well.
10. Add in the eggplant, ladyfingers and beans. Stir well.
11. Add the water. Cover the dish.
12. Simmer for 2 minutes or until the dish starts to boil.
13. Season the dish with up to 1 tbsp bagoong balayan and pepper according to liking.
14. Add the fish.
15. Gently stir to avoid breaking the fish.
16. Turn off the heat.
17. Serve with hot steamy rice.
Adding the fish in the dish itself, rather than serving the 2 separately, makes it tastier. They complement each other because of their obvious and common flavours. The bagoong balayan will bring out the best of the mackerel. Yuummm!
Enjoy this dish! And remember me when you cook!