Ingredients:

• 1/3 kilo salmon fillet
• 1/2 cup malunggay leaves
• 1/2 cup diced sayote
• 1 white onion (minced)
• 3-4 cloves garlic (minced)
• Tanglad
• 3-4 cups (pinagkuluan ng malunggay)
• 1 tbsp cornstarch dissolved in 1/4 cup water
• 1 tbsp vegetable oil
• HG Seaweed Salt
• Pepper

Procedure:

• In a casserole heat some vegetable oil over low-medium heat.
• Sauté onion, garlic and tanglad.
• Stir in salmon fillet. Cook for another minute over the same heat.
• Season with seaweed salt and pepper.
• Pour in malunggay stock. Add sayote. Cover and let it simmer for 7-10 minutes over medium heat.
• On the last minute add the malunggay leaves. Serve!