Ingredients (serves 6 to 8)

1 kg salmon fillet, boneless and skinless
1 cup squash, cut into small cubes
6 stalks okra, cut into small disks
2 eggplants, cut into small cubes
4 stalks string beans, cut into small cubes
2 cloves minced garlic
4 tbsps Bagoong (spicy)
1 cup water
½ cup cream
2 sheets of puff pastry
1 egg, beaten with 1 tbsp of water
Salt, pepper


  1. In a pot, saute the vegetables over high heat for 2 minutes or until garlic is fragrant.
  2. Add in bagoong and saute a minute more. Pour in water and simmer until vegetables are soft.
  3. Using a rolling pin, roll the puff pastry sheets to elongate them, making sure the fish is smaller.
  4. Place on fillet in the middle of 1 pastry sheet. Season with salt and pepper. Place the cooked vegetables on top, leaving the liquid in the pot.
  5. Brush the edge of the pastry sheet and then place the second sheet over everything, forming a large ravioli. Trim the edges and then brush the whole pastry with egg.
  6. Bake in the oven at 200 degrees C for 25-30 minutes until fish is cooked and pastry is golden.
  7. Meanwhile, finish the sauce by adding more bagoong (to taste) to the cooking liquid and then add in the cream. Serve sauce on the side.