Bagoong and vinegar is the perfect match for this recipe. Most enjoyed here in the Philippines during rainy season.
Ingredients:
Galunggong
Eggplant
Salt
Procedure:
1. Put oil into your frying pan and heat it. Make sure that the pan oil is hot before you deep the fish or it will stick to the pain. For a perfect fry, make sure that the oil on the pan is initially hot.
2. Put salt onto the fish and deep them in the frying pan.
3. On a separate caserole, put a little water, just enough to cover the eggplant. Heat it and serve them on the same platter where the eggplants are on the side.
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