In a medium casserole, heat the water until briskly boiling. Add in bagoong and simmer for a minute.
Stain the broth and discard solid particles. Bring the casserole back in the heat and continue simmering.
Scoop out scum that will form on the surface. Add in grilled fish and simmer for 2 minutes.
Add in vegetables; saluyot leaves first, followed by patola, then by bulaklak ng kalabasa and finally the malungay leaves. Put the lid back on and continue simmering for a couple of minutes more.
Uncover, smell the aroma and be ready to be transformed. Taste the broth and adjust the seasoning, if necessary.
Comments:
My favorite Ilokano ulam!