Pilikaki and Pele Leaves

1 can pilikaki (pilchard or other canned fish)
10 pele leaves cut in bite size (or 2 cups)
1/2 cup chopped onion
1 tablespoon vegetable oil
1/4 teaspoon salt
soy sauce (optional)
Remove liquid in can of fish. Put oil in hot pan. Add onion to slightly
brown. Add canned fish. Stir a bit to avoid sticking for 2 minutes and to
break fish into pieces. Add soy sauce if desired. Add pele. (Do not let pele
leaves sit in water. Rinse slightly and quickly in running water before
chopping). Stir for another 2 minutes before serving with local staple of taro,
breadfruit, cooked banana or rice.
Note: Can substitute watercress in place of Pele leaves. This
substitution will lower the vitamin A values.