Here are two images showing separate serving “bowls” of fish and vegetables.
Boil three Pompano fish (cleaned and cut in half – head and tail) for awhile and then add chopped wedges of onion, sliced chunks of ginger, some frozen bilimbi (or “kamias” in Filipino), one green bell pepper sliced in lengthwise wedges, one cabbage head cut into quarters, and three small taro roots (or “gabi” in Filipino) cut into halves (last for only one minute). Add salt, pepper and fish sauce (or “patis” in Filipino) to taste. Serve warm and over steamed rice, of course.
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