½ pound fresh skinless fish fillets (cod, catfish, or whiting), cut into 1-inch slices
½ pound lean ground meat
4 cups onions, finely chopped and divided
water, as needed
1 Tablespoon cornstarch
1 Tablespoon vegetable oil
½ pound lean beef, cut into bite-size cubes
3 Tablespoons tomato paste
salt and pepper to taste
Putu (recipe follows) for serving
Put fish pieces, ground meat, 2 cups chopped onions, and salt and pepper to taste in medium saucepan. Add enough water to cover and bring to boil over medium-high heat. Stir well and reduce heat to simmer. Cover, and cook, until the fish flakes easily when poked with a fork, and the meat is lightly browned, 15 to 20 minutes.
Put cornstarch in cup and stir in about ¼ cup hot liquid from pan to make slurry. Gently stir slurry into fish mixture, and cook until smooth and thickened, 3 to 5 minutes. Remove from heat and keep covered.
Heat oil in large skillet over medium-high heat. Add cubed beef, stir, and sauté until browned on all sides, 7 to 12 minutes. Add remaining 2 cups chopped onion, stir, and sauté until soft, 3 to 5 minutes. Add tomato paste, salt and pepper to taste, and enough water to cover. Bring mixture to a boil. Reduce heat to simmer, cover, and stirring occasionally, cook until meat is tender, 35 to 45 minutes.
Add fish mixture to cubed beef mixture and gently stir to mix. Continue to cook, uncovered over medium heat for 20 to 25 minutes, for flavor to develop and mixture to thicken.
To serve, put le to in a bowl and the putu in a shallow dish. To eat, use only the fingers of the right hand, make a ball of the putu, and use it to scoop up the le to.