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Dinengdeng with Fried Fish is simple, but it is delicious and satisfying (as far as I am concerned). This is one of the Filipino recipes or dishes that anyone can prepare and still get positive results, most of the time.
This dinengdeng version makes use of fried fish. If I remember it correctly, the last dinengdeng recipe that I featured made use of grilled bangus. Both versions are good and I enjoyed every bite.
When cooking dinengdeng, it is important to extract the flavors of every ingredient. This is the reason why the tomato, ginger, and onion go first before the other vegetables. I also want to preserve the appearance of the veggies while making sure that each is cooked properly. In order to achieve this, add the non-leafy vegetables in the middle of the cooking process; these are the okra, sitaw, and ampalaya. Add the leafy ones towards the end since cooks quickly.
Aside from the bagoong monamon, the fish plays a big role in providing flavor to the dish. I usually let the fish boil with the vegetables for 1 to 2 minutes before turning the heat off. This will let the liquid absorb the flavor from the fish. Note that the fish was placed on top of the veggies and it is not fully submerged. This will give your dish the extra flavor while you can still enjoy the texture of fried fish (by eating the top part).
Try this Dinengdeng with Fried Fish Recipe. Enjoy!
- 2 to 3 pieces medium sized fish cleaned
- 10 pieces okra
- 1 ½ cup squash flower
- 3 pieces small bitter gourd ampalaya, cored and sliced
- 10 pieces snake beans sitaw, cut into short pieces
- 2 medium ripe plum tomato wedged
- 2 knobs ginger sliced
- 1 medium onion wedged
- 2 cups hot pepper leaves dahon ng sili
- 3 cups water
- 3 tablespoons bagoong monamon
- 1 tablespoon salt
- ½ cup cooking oil to fry fish
- Rub salt all over the fish. Heat oil in a pan. Once the oil gets hot, fry the fish until the side turns golden brown. Turn the fish over and continue to fry the other side until the same color is achieved. Remove the fried fish from the cooking pot. Place in a plate and set aside.
- Pour water in a clean cooking pot. Let boil.
- Add onion, ginger, and tomato. Cover and boil in medium heat for 5 minutes.
- Stir-in the bagoong. Add okra, bitter gourd, and snake beans. Cover and cook for 7 to 12 minutes.
- Add the hot pepper leaves and squash flower. Cook for 3 minutes.
- Put the fried fish top. Cover. Cook for 1 minute. Transfer to a serving bowl.
- Serve. Share and enjoy!