Ingredients:

  • 1 kg Tilapia, cleaned and whole
  • 1 bunch Saluyot, leaves only
  • 250 g Bamboo Shoots, sliced
  • 1 cube Chicken Broth
  • 1 large Eggplant, chopped
  • 1 tsp Ground Black Pepper
  • 1 pinch Fish Sauce
  • 1 pinch Salt (optional)
  • 1 tbsp Vegetable Oil
  • 3 heads Garlic, diced
  • 1 small Onion, chopped

Instructions:

  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the tilapia and fry until golden brown on both sides (about 3-4 minutes per side). Remove from the skillet and set aside.
  3. In the same skillet, add the diced garlic and chopped onion.
  4. Sauté until fragrant and the onion becomes translucent (about 2-3 minutes).
  5. Stir in the sliced bamboo shoots and cook for an additional minute.
  6. Pour in enough water to cover the mixture and bring to a boil.
  7. Add the chicken broth cube, ground black pepper, and fish sauce. Stir until the broth cube has dissolved completely.
  8. Gently place the fried tilapia back into the broth and allow it to simmer for a minute to absorb flavors.
  9. Add the saluyot and chopped eggplant; stir gently.
  10. Add salt to taste if desired, then remove from heat.