Fried fish dinengdeng recipe
This dinengdeng with fried fish recipe uses a savory bagoong monamon sauce to add even more fishy flavor to the tasty vegetable broth.
Servings 2 people
Cost $15
Ingredients
- 3 pieces medium-sized bangus fish (milkfish) or seabass
- 10-12 pieces okra
- 1 medium onion chopped
- 1.5 cups kalabasa (squash flowers)
- 4 cups rice wash water
- 3 pieces ampalaya (bitter gourd) sliced
- 12 pieces sitaw (string beans or snake beans) chopped
- 2 medium ripe tomatoes chopped
- 2 cloves garlic minced
- 1 small piece ginger minced
- 1 cup hot pepper leaves (dahon ng sili)
- 1/2 cup labong (bamboo shoots)
- 3 tbsp bagoong monamon (anchovy paste)
- 1 tbsp salt
- 1/2 cup vegetable oil for frying fish
Instructions
- First, you have to prep the fish. Clean the fish and rub with salt.
- In a pot, add oil and start frying the fish until it turns golden brown. Next, turn over each fish and fry well. Once ready, remove and place aside for later use.
- Grab a clean pot and pour in the rice wash water. Allow it to boil.
- Now add onion, minced ginger, garlic, and the onion. Cover the pot and boil on medium heat for about 5 minutes.
- Add bagoong, okra, gourd, and bean, and cook between 8 to 12 minutes.
- Add bamboo shoots, hot pepper leaves, and the squash flower. Cook for an additional 3 or 4 minutes.
- Once ready, add the fried fish on top, put the lid on, and let it cook for 1 more minute.
- Transfer to serving bowls and serve hot.
