Ingredients:

100g Fresh tamarind (sampalok)
2 cups Water
2 cans x425g SABA Mackerel in Natural Oil
1.5 Liters Water
1 pc Tomato, sliced 
1 pc Onion, sliced
1 pc Gabi, peeled and cut into 1-inch cubes
2 pcs Green chili peppers (siling pangsigang), sliced into two
1 pc, small Radish, sliced 
7 pcs String beans, cut into 2-inch sticks
4 pcs Okra, sliced into 2
1 pc Eggplant, sliced 
1 bundle Swamp cabbage tops (talbos ng kangkong)
2 tsp Salt, or to taste

Procedure:

1. To prepare sampalok extract, boil sampalok in water until tender. Allow to cool then mash the sampalok and strain. Reserve sampalok extract. Set aside.
2. Open the can of SABA Mackerel in Natural Oil. Drain and reserve the brine. Transfer mackerel in a bowl. Set aside.
3. In a pot, combine water, reserved brine, tomato, and onion in a large stockpot. Bring to boil.
4. Add sampalok extract, mackerel cutlets, gabi, green chili, radish, string beans, okra and eggplants. Boil vegetables until half-cooked.
5. Add kangkong tops and boil for another 1-2 minutes. Season with salt.        
6. Divide among serving bowls. Serve hot.