Dinengdeng
A flavorful and colorful vegetable soup topped with a golden and crisp fried fish
Ingredients
- 2-4 pieces fish gutted, gills, and scales removed
- Oil for frying
- 2-3 cups water
- ¼ cup fish paste bagoong isda
- 1 thumb ginger julienned (optional)
- 2 medium ripe tomatoes cut into quarters
- 1 cup sweet potato or squash cut into 1-inch cubes
- 3 small bitter gourd or ampalaya cut into ½ inch slices
- 1 cup winged beans sigarilyas or string beans (sitaw)
- 1 big eggplant cut into batons
- 5-6 pcs okra medium-sized
- 2 cups squash flowers
- 2 cups jute leaves saluyot or 1 cup malunggay
Instructions
- Season the fish with salt and fry in hot oil until both sides are golden brown and cooked through. Remove from the pan and set aside.
- In a pot, add water, ginger, and tomatoes. Bring to a simmer over medium heat.
- Add fish paste (bagoong isda), running it through a sieve to separate lumps and pieces.
- Add sweet potatoes and simmer, covered, until just half-cooked.
- Then, add ampalaya, winged beans, okra, and eggplant. Cook, covered, until almost tender.
- Introduce squash flowers and jute leaves (saluyot). Finally, arrange the fried fish on top, cover, and cook for several minutes until all vegetables are cooked.
- Take the fish and place it on the side of a soup bowl.
- Fill the bowl with the veggie-packed broth.
- Serve hot and relish the combination of crispy fish and tender veggies!