Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Milkfish | not in our table | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium bangus (milkfish)
- 2 cups water
- 1 tsp salt 2 cups squash cut into 1" cubes
- 1 clove garlic minced
- 1 cup green beans diagonally halved
- 1/2 cup cooking oil
- 1 small ampalaya (bitter melon) seeded and cut 1-1/2 lengths
- 1 small onion thinly sliced
- 1 medium tomato, thinly sliced
- 3 to 4 tbsp bagoong
- 2 cups spinach
- =
Directions
Scale and clean fish, slice into 4 to 6 pieces. Sprinkle with salt and fry in hot oil until brown on all sides. Set aside. Pour off all but 2 tbsp of oil in skillet. Sautè garlic, onions, and tomato in oil. Add bagoong and water. Let come to boil. Add fish, squash, green beans and ampalaya in that order. Cover. Lower heat to moderate and cook 6 to 8 minutes or until vegetables are done. Add spinach. Remove from heat, cover and let stand for about 5 minutes before serving.