Dinengdeng (Ilocos) Recipe

Place the sliced bangus pieces on a clean plate or tray and gently rub each piece with salt, making sure that the seasoning is evenly distributed on all sides. Allow the salt to coat the fish properly so it can enhance the natural flavor of the bangus and help season the meat throughout. Let the fish sit for about 10 minutes, giving the salt enough time to penetrate and absorb into the flesh. This resting period helps improve the taste of the fish and prepares it for the next step of cooking. After allowing it to rest, the bangus is ready to be rinsed or prepared according to the following procedure.

Pour enough cooking oil into a frying pan and place it over medium heat. Allow the oil to heat gradually until it is hot enough for frying, which helps the bangus slices cook evenly and develop a crisp, golden exterior. Carefully place the seasoned bangus slices into the pan, making sure not to overcrowd the surface to maintain the proper cooking temperature. Fry the fish until one side turns golden brown and crispy, then gently flip each piece to cook the other side evenly. Continue frying until both sides have a crunchy coating while the inside remains tender and flavorful. Once fully cooked, carefully remove the bangus slices from the pan and place them on a plate lined with paper towels to drain any excess oil. Set them aside while preparing the remaining ingredients.

Pour the required amount of water into a clean cooking pot and place it over medium heat. Allow the water to heat gradually until it reaches a gentle boil, creating the base for the dish. Once the water is boiling, carefully add the sliced ginger and tomatoes into the pot. Stir the ingredients lightly to help distribute their flavors throughout the water. As they cook, the ginger will release its warm and aromatic taste, while the tomatoes will soften and release their natural juices, creating a flavorful and fragrant broth. Allow the mixture to simmer briefly so the ingredients can infuse their flavors before adding the remaining components.

Once the ginger and tomatoes have released their flavors into the broth, carefully add the bagoong and fish sauce to the pot. Stir the mixture gently to ensure that both seasonings are evenly blended with the broth and fully incorporated into the dish. Allow the savory flavors of the bagoong and the saltiness of the fish sauce to combine with the existing ingredients, creating a richer and more flavorful base. Continue stirring for a few moments to help the seasonings dissolve and spread throughout the broth. Let the mixture simmer briefly, allowing the flavors to deepen and prepare the dish for the next cooking step.

Once the broth has been seasoned and the flavors have blended together, carefully add the sliced squash to the pot first, as it requires more time to soften compared to the other vegetables. Allow the squash to simmer for about 5 minutes, or until it becomes slightly tender while still holding its shape. Stir gently to help the squash absorb the flavors of the broth without causing it to break apart. After the squash has softened, add the bitter melon (ampalaya), okra, eggplant, and string beans (sitaw) to the pot. Mix the vegetables carefully to ensure that they are evenly distributed throughout the broth. Continue cooking for another 4 to 5 minutes, or until the vegetables become tender while maintaining their natural texture and color. Avoid overcooking the vegetables to preserve their freshness and prevent them from becoming too soft.

Once the other vegetables have reached the desired tenderness, gently add the saluyot leaves to the pot. Use a spoon or ladle to carefully stir the leaves into the broth, ensuring that they are evenly distributed and fully coated with the flavorful mixture. Allow the saluyot to simmer for about 1 to 2 minutes, or just until the leaves become soft and slightly wilted. Avoid cooking them for too long, as overcooking may cause the leaves to lose their fresh flavor, color, and natural texture. A brief simmering time helps retain the delicate qualities of the saluyot while allowing it to absorb the savory flavors of the dish. Once wilted, give the mixture a final gentle stir before serving.

Before serving, taste the broth to check the overall balance of flavors. If needed, adjust the seasoning by adding a small amount of salt and pepper according to your preferred taste. Stir gently after adding the seasonings to ensure they are evenly distributed throughout the broth and allow the flavors to blend together. Once the dish has reached the desired taste, carefully transfer the cooked vegetables and broth into a serving bowl. Serve the dish while it is still hot to enjoy its rich aroma and comforting flavors. Pair it with the crispy fried bangus by placing the fish on the side of the serving dish or arranging it on top of the vegetables for a more appealing presentation. The combination of the flavorful broth, tender vegetables, and golden fried bangus creates a satisfying and well-balanced meal.