Entree: Philippines – Ilocano – Dinengdeng (Ilocano vegetable stew simmered with grilled fish and seasoned with fermented fish sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 1 small whole grilled tilapia, approx. 10 oz (280 g), cleaned and charred (or 1 small whole grilled fish of choice)
- 4 cups (960 ml) water or light fish broth
- 3 tbsp (45 ml) bagoong isda (fermented fish sauce/paste), or to taste
- 1 tbsp (15 ml) cooking oil
- 1 medium (120 g) onion, sliced
- 3 cloves (9 g) garlic, minced
- 1 medium (150 g) tomato, coarsely chopped
- 1 small (50 g) thumb-sized piece ginger, thinly sliced (optional, common in some Ilocano homes)
- 1 medium (170 g) eggplant, cut into 2-inch (5 cm) pieces
- 6 pieces (about 170 g) okra, trimmed
- 6 oz (170 g) string beans or yardlong beans, cut into 2-inch (5 cm) lengths
- 1 small (150 g) bitter melon (ampalaya), seeded and sliced (optional)
- 2 cups (60 g) kangkong or other leafy greens (spinach or malunggay can be used)
- 2 tbsp (30 ml) water or reserved broth for adjusting consistency
- Salt and freshly ground black pepper to taste
- Steamed rice for serving (optional)

Instructions

1. If fish is not already grilled, pat the cleaned fish dry, char over a hot grill or under a broiler until skin is blistered and flesh is cooked through, about 8–10 minutes total, turning once. Set aside.
2. In a deep skillet or pot, heat 1 tbsp cooking oil over medium heat. Sauté onion, garlic, tomato, and ginger (if using) until softened and aromatic, about 3–4 minutes.
3. Add 4 cups water and 3 tbsp bagoong, stir to dissolve the bagoong, and bring to a gentle boil. Taste and adjust saltiness with more bagoong or a pinch of salt if needed.
4. Add the harder vegetables first: eggplant and string beans. Simmer 5–7 minutes until beginning to soften. Add okra and bitter melon (if using), simmer another 3–4 minutes.
5. Add leafy greens and gently nestle the grilled fish into the broth. Let simmer 2–3 minutes more to warm the fish through and allow flavors to meld. If broth is too strong or thick, stir in up to 2 tbsp (30 ml) water or reserved broth.
6. Adjust seasoning with salt or more bagoong, then serve hot with steamed rice.