Saluyot at Isda

Although it is a pretty common household fare for us since it’s hubby’s favorite, I have no idea what Saluyot is called in English. According to Google it’s called Nalta Jute! A fierce name for such a hard-punching, highly nutritious leafy greens!

I will leave it to you to Google about it’s nutritional benefits but merely judging by it’s appearance, it is fiber-rich, possibly high in iron and other minerals such as magnesium because it’s deep green in color. It can be a little off-putting for its slight bitterness and slimy texture but it is nothing of major concern especially if you are someone who eats okra or water spinach.

Here’s my very simple and easy way of preparing Jute which I learned from my Ilocano husband. One can use any medium sized white meat fish, fried or broiled for this recipe and also choose between patis or bagoong isda for seasoning, whichever you prefer.

Patis is fish sauce while bagoong isda is a watery fish paste. Both are fermented products very common in Southeast Asian cuisine. For many, Filipinos included, eating Patis and bagoong is an acquired taste🙊. Well for me, I fell in love with both as soon as I married my husband👫💕🏡…he just can’t do without them!

Anyway, please check out below recipe and I hope you will find an alternative lunch or dinner fare in it❤..cheers!

Ingredients:

1 medium sized milk fish, cleaned gutted and sliced into pieces

oil for frying

1 bunch of saluyot, pick only the young leaves and stalks

3 large cloves of garlic, sliced thinly

1 thumb-sized pc of ginger, sliced thinly

1 tbsp Patis

2 tsp vinegar

1 tsp sugar

1 cup water for boiling

salt and pepper to taste

Method:

Fry fish until golden. Set aside.

On a separate shallow pan, boil water, garlic and ginger.

Add seasonings including vinegar.

Once boiling, add leaves and simmer covered for 2-3 minutes. You may add half a cup of hot water if you want it a little “soupy”.

Add the fried fish and lightly toss. Remove from heat and keep covered for another minute or two.

The dish should be ready in no less than 10 minutes. Best eaten with boiled Jasmine or white rice. Enjoy!

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