Tinolang Talakitok (Fish Stew)

Talakitok (Trevally) is usually served fried with sweet and sour sauce or steamed with pickled mayo dressing. Today I'm featuring a Talakitok dish I served a month ago. Initially, I thought of just serving it fried with curry powder 😁 but multitasking took its toll. Seeing some veggies while cleaning up the veggie bin and frying the fish, at the same time, this instantly came to mind.

Ingredients:

300 gms. Talakitok, (Trevally) sliced
Salt and pepper
Curry powder
Oil
2-inch ginger, sliced
1 medium-sized onion, sliced thinly
2 pcs tomatoes, cut
1 medium sayote (chayote), sliced
1/2 cup water
1 tbsp fish sauce
4-5 pcs okra
1 pc eggplant, sliced
1 bunch saluyot (jute) leaves

Directions:
1. Clean fish. Rub with salt, pepper and curry powder on skin. Let stand for 20 minutes.
2. Fry fish in oil until golden brown. Set aside.
3. Saute ginger, onions and tomatoes.
4. Add sayote slices. After one minute, add water. Simmer until sayote slices are tender.
5. Transfer fried fish to the veggie mixture. Season with fish sauce. Add salt and pepper according to taste.
6. Add okra and eggplant.
7. Add saluyot leaves.

Serve with steaming hot rice.

Here it is my new recipe--- Tinolang Talakitok. Hubby doesn't eat rice so he took greater portion of the fish and veggies 😭😭😭

Fish and vegetables may be served separately from soup

or together

Whichever... according to your preference.

Come on now, lunch is ready!

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