📝 About This Recipe
A cornerstone of Ilocano heritage, Dinengdeng is a soulful vegetable medley simmered in a savory broth of fermented fish sauce (bagoong monamon). Unlike its cousin Pinakbet, this dish is defined by its thinner, soup-like consistency and the addition of smoky grilled or fried fish that infuses the broth with deep umami notes. It is a vibrant celebration of the backyard garden, offering a clean yet complex flavor profile that is both comforting and incredibly healthy.
🥗 Ingredients
The Fish (Protien)
- 2 pieces Tilapia or Galunggong (Round Scad) (cleaned and scaled)
- 1 teaspoon Salt (for seasoning the fish)
- 1/2 cup Cooking Oil (for frying)
The Broth Base
- 4 cups Rice Wash (water from rinsing rice) (adds a subtle sweetness and thickness)
- 1/2 cup Bagoong Monamon (Fermented Anchovy Sauce) (strained to remove solids)
- 1 thumb-sized piece Ginger (sliced and bruised)
- 1 medium Red Onion (sliced)
- 2 medium Tomatoes (wedged)
The Vegetables
- 1 bunch Sitaw (Yard-long Beans) (cut into 2-inch lengths)
- 2 cups Kalabasa (Kabocha Squash) (cubed)
- 6-8 pieces Okra (tops trimmed)
- 1 small Ampalaya (Bitter Melon) (seeded and sliced)
- 2 medium Eggplant (sliced diagonally)
- 1 cup Saluyot (Jute Leaves) or Malunggay (leaves picked from stems)
👨🍳 Instructions
-
1
Season the cleaned fish with salt. In a frying pan over medium-high heat, fry the fish until golden brown and crispy on both sides. Set aside on a paper towel to drain.
-
2
In a large pot, pour in the rice wash and bring to a gentle boil over medium heat.
-
3
Add the sliced ginger, onions, and tomatoes to the pot. Let them simmer for 3-5 minutes until the tomatoes begin to soften and release their juices.
-
4
Slowly pour in the bagoong monamon. Use a fine-mesh strainer to ensure no fish bones or large solids enter the broth. Stir gently.
-
5
Add the kalabasa (squash) first, as it takes the longest to cook. Cover and simmer for 5-7 minutes until slightly tender but not mushy.
-
6
Gently place the fried fish into the pot. Let it simmer for 2 minutes to allow its smoky flavor to infuse into the broth.
-
7
Add the sitaw (long beans) and okra. Simmer for another 3 minutes.
-
8
Add the eggplant and ampalaya. Do not stir too much after adding the ampalaya to prevent excessive bitterness from leaching into the soup.
-
9
Once all vegetables are tender yet still vibrant in color, turn off the heat.
-
10
Fold in the saluyot or malunggay leaves. The residual heat will perfectly wilt these delicate greens in about 1 minute.
-
11
Taste the broth. If it needs more saltiness, add a splash more bagoong; if too salty, add a touch more water or rice wash.
-
12
Transfer to a large serving bowl, ensuring the fried fish sits proudly on top of the colorful vegetables.
💡 Chef's Tips
Always use rice wash (the water from the second rinse of rice) for a more authentic, slightly thickened broth. Avoid over-stirring once the ampalaya is added to keep the bitterness subtle and pleasant. For the best flavor, use 'Bagoong Monamon' (anchovy) rather than 'Bagoong Alamang' (shrimp paste). If you prefer a smokier taste, you can grill the fish instead of frying it. Ensure your vegetables are added in stages based on their density to prevent the greens from turning mushy.
🍽️ Serving Suggestions
Serve steaming hot alongside a mound of fluffy white jasmine rice. Pair with a side of spicy calamansi and soy sauce dip for the fish. Complements other dry fried meat dishes like Lechon Kawali or Bagnet. Enjoy with a glass of cold iced tea or fresh coconut water to balance the savory umami. Best eaten 'kamayan' style (with hands) for a truly traditional Filipino experience.