onion, thinly sliced
garlic cloves, minced
small jalepeno, seeded and chopped
squash or pumpkin, unpeeled cut into 1-in. pieces
Japanese eggplant, cut into 1/2-in. chunks
long beans or green beans, trimmed and cut into 2 1/2-in. pieces (2 cups)
vine-ripened tomatoes, seeded and coarsely chopped
skinless salmon fillet, cut into large chunks
- HEAT oil in a large pot over medium. Add onion and cook until it starts to soften, about 2 min. Add garlic and jalapeno and cook for 1 min. Add water, fish sauce, squash, eggplant and beans. Boil, then reduce heat to medium. Gently boil until squash is almost tender, 7 min. Add tomatoes, salmon and vinegar during the last 2 min of cooking. Serve with steamed rice.
Kitchen Tip: Swap in haddock or halibut for salmon.
Protein 18 g
Carbohydrates 13 g
Fat 13 g
Fibre 2 g
Sodium 753 mg
Excellent source of vitamin A