Ingredients with Measurements:
- 1 lb. fish (tilapia or any white fish)
- 1 cup sliced eggplant
- 1 cup sliced bitter melon
- 1 cup sliced okra
- 1 cup sliced tomatoes
- 1 cup sliced onions
- 1/2 cup sliced ginger
- 1/2 cup sliced garlic
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp. cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. Clean the fish and remove the scales and innards. Cut into serving pieces and set aside.
2. In a large pot or wok, heat the oil over medium heat. Add the ginger and garlic and sauté until fragrant.
3. Add the onions and sauté until translucent.
4. Add the eggplant, bitter melon, and okra. Stir-fry for 2-3 minutes.
5. Add the tomatoes and stir-fry for another 2-3 minutes.
6. Add the vinegar, soy sauce, and water. Mix well.
7. Add the fish pieces and season with salt and pepper. Cover and simmer for 10-15 minutes or until the fish is cooked.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 8g
Protein: 20g
Carbohydrates: 10g
Fiber: 3g
Sodium: 500mg
Substitutions for ingredients:
- Any white fish can be used instead of tilapia.
- Squash can be used instead of eggplant.
- Green beans can be used instead of bitter melon.
- Cherry tomatoes can be used instead of regular tomatoes.
Variations:
- Add shrimp or other seafood to the dish.
- Use different vegetables such as string beans, cabbage, or carrots.
- Add coconut milk for a creamier version of the dish.
Tips and tricks:
- Make sure to clean the fish thoroughly before cooking.
- Use a non-stick pot or wok to prevent the vegetables from sticking.
- Adjust the amount of vinegar and soy sauce according to your taste preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large platter with the fish and vegetables arranged neatly.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
- Adobo (Filipino stew)
Troubleshooting advice:
- If the dish is too sour, add a little bit of sugar to balance out the flavors.
- If the dish is too salty, add more water or vinegar to dilute the sauce.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Inun-unan is a traditional Filipino dish that is typically made with fish or other seafood. It is a popular dish in the Visayas region of the Philippines.
Flavor profiles:
The dish is sour and savory with a hint of sweetness from the vegetables.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine