In the Philippines Corchorus olitorius is known as saluyot. It is commonly consumed as a leafy vegetable together with bamboo shoots. But here in abroad I can’t find fresh bamboo shoots so I used sweet corn kernel .
This dish is dominated by the lingering aroma of Saluyot , ginger and the sweetness of Corn that clamber for your attention in every spoonful of this flavourful dish. The leaves of Saluyot are rich in beta carotene, iron, calcium, and vitamin C.
In a pot over medium heat, heat olive oil. Add ginger, onions, tomato and garlic and cook until translucent and aromatic. Add the corn and cook, stirring occasionally. Add the Fried Tilapia and continue to cook for about 1 to 2 minutes.
Add chicken stock and lemon grass and bring to a boil. Add Saluyot leaves. Lower heat, cover and simmer until done .Season with patis or salt and pepper to taste. Serve hot. Enjoy!
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