Also called bottle gourd, Upo is a slim, elongated shaped, tropical vegetable fruit, that has light green skin and white flesh, with multiple seeds inside. They grow on vines, some fruits are shaped differently, but the common Upo fruit we have in the Philippines usually grows as long as a foot or more. Filipinos commonly sauté Upo with pork or shrimps, sometimes with smoked fish and bagoong(shrimp paste). Others add it to Sotanghon(Rice Vermicelli) dish.
What we have with Janis’s dinner meal, is a combo of Ginisang Upo(Sautéed Bottle Gourd) with shrimps, and Pritong Salmon(Fried Salmon) on the side. Salmon fish is a very popular alternative to Bangus for Pinoys like me, abroad. Both fishes look physically similar, except for their taste and texture. Bangus seems to be more bony, while Salmon has a firmer flesh texture. Speaking in behalf of other Filipinos(only in my opinion), who sometimes crave for Bangus, Salmon serves as our alternative.
Ingredients: 3-4 servings
1 medium Upo, skinned & thinly sliced
3-4 sliced Salmon(bone-in)
1 lb. fresh shrimps, skinned & deveined
1-2 large, sliced tomato
1/2 medium, sliced onion
2 cloves of minced garlic(for sautéing)
1 clove chopped garlic(for Salmon)
salt & pepper to taste
1/4 cup of cooking oil for frying
1/2 slice of lemon
1/2 cup water
Sautéing Instructions:
- Skin off bottle gourd(Upo), remove its seeds, cut it in quarters and thinly slice Upo. Wash and slice tomatoes and onion as well. Mince 2 cloves of garlic and set them aside. Wash and clean fresh shrimps, remove shells and devein.
- Heat oil on a large deep pan or wok over a medium heat. Sautee garlic and onions till they’re slightly browned. Add sliced tomatoes. Press them hard with a large spoon till they crush and juice comes out.
- Apply the shrimps, stir to combine ingredients. Let is simmer for 2-3 minutes until shrimps are slightly pink. Add the sliced upo, stir to combine evenly. Add water and season with salt and pepper. Continue to stir. Close the pan with its lid and let Upo simmer for 10-15 minutes.
- Upo should be fork tender when done, and shrimps are completely pink and soft when cooked. Apply more salt and pepper to taste, if desired. Remove from heat and transfer delicious Ginisang Upo(Sautéed Bottle Gourd) with shrimps on a large serving bowl. Keep it warm and set aside.
Salmon Frying Instructions:
- Wash and pat dry Salmon slices. Squeeze a slice of lemon juice, a portion of the salt & peppers and chopped garlic. Rub them on to marinate the salmon prior to frying. Leave it marinate for 10-15 minutes.
- Heat up cooking oil on a large frying pan over medium to high heat. Slowly drop and organize marinated Salmon slices on the heated oil and fry its first side until they’re golden brown.
- Flip Salmon slices and fry the uncooked side until they are evenly browned. Place Pritong Salmon(crispy-fried, Salmon) on a paper towel-covered strainer to drain excess oil.
- Serve delicious Ginisang Upo with Shrimps and crispy-fried Salmon with steamed rice. Great dinner meal!
Tip: You can add soy sauce or fish sauce as a substitute to salt on your sautéed upo. Some apply shrimp paste and Tinapa as additional condiments.