🐟 Ginisang Mackerel with Pechay

Seafood · Main ingredient: mackerel · ⏱ 20 min · Serves 4 · ~₱174 · Best for: Dinner, Lunch

Ingredients

• 0.5 kg 500g mackerel, cleaned and sliced
• 1 bunch 1 bunch pechay, chopped (or substitute with talinum, kangkong, or spinach)
• 1 pc 1 onion, chopped
• 3 clove 3 cloves garlic
• 1 thumb 1 thumb ginger
• 2 pc 2 tomatoes, chopped
• 2 tbsp 2 tbsp fish sauce
• 0.1875 cup 3 tbsp cooking oil
• 3 pinch Salt, to taste
• 0.25 tsp Pepper, to taste

Instructions

1. Sauté garlic, onion, and ginger in oil until fragrant.
2. Add tomatoes and cook until softened.
3. Add mackerel and fish sauce, then pour in water. Simmer until the fish is cooked through.
4. Add pechay (or substitute with talinum, kangkong, or spinach) and simmer briefly until wilted. Season with salt and pepper, then serve.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice, consult a doctor or dietitian for guidance specific to you.

Guides

• 🧊 How Long Does It Really Keep? A Food Safety Guide to Filipino Ingredients
• 💵 How Much Should You Actually Budget for Filipino Groceries?

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