Ginisang Sayote and Pritong Bisugo

admin, December 20, 2013

(Sauteed Sayote and Fried Bisugo) This is the third of our fish and veg series.  Both ingredients are easily available in any market locally and as with our previous recipes in this series it’s also very easy to cook.



  • 2 pcs. sayote
  • 1 medium onion sliced
  • 3 cloves of garlic chopped
  • 2 medium tomatoes chopped into medium sized pieces
  • 3 pcs. bisugo
  • salt
  • fish sauce (Patis)
  • Margarine (or butter)
  • Cooking oil


The Fish

Season the fish with salt on both sides and fry it in hot oil.

The one characteristic of this fish is that it easily breaks down so avoid turning it too much.

The Vegetables

Peel the sayote into slices, chop the garlic, slice the onions into thin slices, chop the tomatoes into small pieces.

Put some margarine in a frying pan and saute the garlic, onions and tomatoes.  When the tomatoes are soft add in the sayote.  Cook covered until the sayote is soft.  Personally we like it a little bit more raw so it maintains its crispness.  Season to taste with patis (fish sauce).

Serving the dish

The sayote has a different texture than the previous veggies we’ve used so this is a good variation.  The fish (bisugo) meanwhile, has a tendency to crumble, but it’s still a good tasting fish.  Just be careful in handling it.  Serve with rice and maybe soy sauce with kalamansi.

By this time you should be familiar with the system – fry some fish, sautee some vegetables and there you have it – a simple tasty and healthy dish you can cook and enjoy with a minimum of effort.





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