Pesang Isda
Simple yet nutritious dish with fish & malunggay leaves.
Great with a side dish of ginisang itlog, kamatis & sibuyas.

4 teaspoons lite soy sauce
1 tablespoon maple syrup (or any pancake syrup)
2 teaspoons red miso (It comes in a paste)
1 garlic clove, mashed and minced
½ teaspoon sesame oil
4 - 1inch thick fish fillets (about 1.5 lbs)

Combine all ingredients except fish. Stir to dissolve miso.

Heat a nonstick skillet over medium-high heat. Spray a little oil. Add fillets, skin side down. Press down lightly w/ spatula to sear skin. Cook 3 to 4 min. until skin is crisp.

Spoon half the sauce on fish. Transfer to oven. If no oven, oven top is still ok. Bake until fish is done. Spoon remaining sauce over hot fish and serve.

1/2 kilo pork, cut into serving size (pick pork pieces that have bone)
1 onion, sliced
2 pieces tomato (big), sliced
5 cups rice water
2 small radish, sliced
1 bundle kangkong, cut into 2 inch lengths
1 bundle sitaw, cut into 2 inch lengths
paasim: 1 pack Knorr sinigang mix or fresh sampalok if you like
salt or patis to taste

1. Combine pangatlong hugas bigas (rice water, 3rd wash) or water, onions and tomatoes in a pot. Boil.
   
2. Add pork and boil until tender in low heat.
3. When pork is almost done, add the vegetables (string beans, kangkong, eggplant, okra, radish) and the paasim (sinigang mix).
4. Cook until done. Season to taste.

• Adjust amount of sinigang mix or fresh sampalok to the degree of sourness you would like. If using fresh sampalok, add this earlier along with onions and tomatoes to tenderize it.
• Remove sampalok when tender then mash it inside a strainer. Let the juice fall back into the pot.