• In a large pot, add 2 tablespoons of vegetable oil in medium-low heat
• Once hot, add garlic and ginger. Stir for 1 minute before adding chopped onion. Continue stirring till the onions turns translucent
• Add okra and bitter melon. Stir to combine to reduce the sliminess of the okra, and to help soften & reduce the bitterness of the ampalaya (bitter melon) for a few minutes.
• Add the rest of the vegetables (eggplant, green long beans, and squash). Mix to combine for a few minutes before pouring water. Increase to high heat to let it boil.
• Once it started to boil, reduce to low heat to simmer. for 5 to 10 minutes. Add the bagoong monamon dilis (fermented anchovies). Give a quick stir.
• Once there is less water and the vegetable is soft enough (not overcook). Turn off the fire and set aside.

To fry the fish

• Pour vegetable oil into the pan. Wait till the oil is hot.
• Add the Spanish Mackerel fish steak into the pan. Let it fry for a few minutes till it turns brown.
• Flip to the opposite side. Repeat the process.
• Remove the fish and transfer into the plate with a paper towel under it to help absorb the excess oil
• Once it cools down, debones and cut the fried fish into small pieces, approximately 1 to 2 inches thick.
• Topped it above the vegetable pinkabet. You can stir to mix or leave it that way.
• Serve it on a plate. Best to serve and eat with