Nilaneg

Ingredients for Nilaneg

• 1 kilogram fresh fish, cut into sections
• 1/2 cup pork liver, cubed
• 1 cup buttercup squash, cubed
• 1 bunch string beans, cut into 2-inch lengths
• 2 eggplants, sliced
• 2 tablespoons bagoong
• 3 cups water
• Salt
• Oil

How to cook Nilaneg

1. 1.Season fish and pork liver with salt, then broil or pan-fry in oil until lightly browned. Set aside.
2. 2.Bring water and bagoong to a boil in a large saucepan.
3. 3.Add buttercup squash, browned fish, and liver; cook about 3 minutes.
4. 4.Add string beans and eggplant. Simmer 5 minutes, or until vegetables are tender and fish is cooked through.
5. 5.Serve hot with steamed rice.