Dinengdeng

An Ilocano specialty featuring grilled bangus and a variety of fresh vegetables simmered in a savory bagoong isda broth. Kalabasa, string beans, eggplant, okra, and bitter melon are cooked with onion, ginger, and ripe tomatoes, while jute leaves, moringa leaves, and squash blossoms add a delicate finish.

Prep Time20

Cook Time30

Resting Time10

Total Time1

Course: Dinner, Main Course, Main Dish

Cuisine: Filipino, Ilocano, Southeast Asian

Keyword: dinengdeng, dinengdeng recipe, dinengdeng with grilled bangus, fish recipe, grilled, one-pot, Savory

Servings: people

Calories: 182kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Charcoal or gas grill For grilling the bangus
1 Cooking pot For the broth and vegetables

Ingredients

For the Grilled Bangus

1 medium whole bangus (milkfish) about 1 1/2 to 2 lbs., cleaned, scaled, gutted, and cut into serving pieces
6 grams MAGGI Magic Sarap
1 tablespoon cooking oil

For the Broth

3 cups water
1 medium yellow onion quartered
1 thumb ginger peeled and sliced crosswise
2 medium ripe tomatoes quartered
3 tablespoons bagoong isda (bagoong monamon) strained, plus more to taste

Vegetables

1/2 lb. kalabasa (squash) peeled, seeded, and cut into bite-sized pieces
12 pieces string beans cut into 2-inch pieces
1 large Chinese eggplant sliced crosswise and then lengthwise
8 to 10 pieces okra trimmed
1 medium bitter melon halved, seeded, and sliced
1 cup moringa leaves
1 cup jute leaves
10 pieces squash blossoms sepals removed

US Customary - Metric

Instructions

Rub the MAGGI Magic Sarap all over the bangus. Let it sit for 10 minutes so the seasoning can absorb.
1 medium whole bangus (milkfish), 6 grams MAGGI Magic Sarap
Brush both sides of the bangus with cooking oil. Grill over hot charcoal or on a preheated gas grill until fully cooked. Set aside.
1 medium whole bangus (milkfish), 1 tablespoon cooking oil
Bring the water to a boil in a cooking pot. Add the yellow onion, ginger, and ripe tomatoes. Cover and simmer for 3 to 4 minutes to let their flavors develop.
3 cups water, 1 medium yellow onion, 1 thumb ginger, 2 medium ripe tomatoes
Add the strained bagoong isda. Stir gently and bring the broth back to a boil.
3 tablespoons bagoong isda (bagoong monamon)
Add the kalabasa. Cover and cook over medium heat for 1 to 2 minutes, or until it begins to soften.
1/2 lb. kalabasa (squash)
Add the string beans and Chinese eggplant. Cover and continue cooking until the vegetables begin to soften.
12 pieces string beans, 1 large Chinese eggplant
Add the okra and bitter melon. Continue cooking until the vegetables are tender but not mushy. Add a little more water if needed, and adjust the seasoning with additional bagoong isda to taste.
8 to 10 pieces okra, 1 medium bitter melon, 3 tablespoons bagoong isda (bagoong monamon)
Arrange some of the grilled bangus pieces in the pot. Let the broth simmer gently so it absorbs the smoky flavor of the fish.
1 medium whole bangus (milkfish)
Add the jute leaves, moringa leaves, and squash blossoms. Cover and cook for about 1 minute, or until the leafy vegetables begin to wilt.
1 cup moringa leaves, 1 cup jute leaves, 10 pieces squash blossoms
Gently spoon some of the hot broth over the vegetables to help them cook evenly. Avoid stirring too much to keep the fish intact and the vegetables from turning mushy.
Transfer the dinengdeng to a serving bowl. Arrange the remaining grilled bangus on top and serve hot with steamed white rice. Share and enjoy!
1 medium whole bangus (milkfish)

Video

Notes

Straining the bagoong – Pour the bagoong isda through a fine sieve and press the solids with a spoon so only the liquid goes into the pot. This keeps the broth clear and free of fish bits and scales.

Vegetable swaps – Dinengdeng is flexible. Use whatever is in season: patani, sitaw, upo, alukon, or saluyot can stand in for any of the vegetables listed, as long as the firm ones go in first and the leafy ones go in last.

Make-ahead – Grill the bangus up to a day ahead and keep it chilled. Reheat the pieces briefly in the simmering broth so they pick up the bagoong flavor and the broth picks up the smoke.

Storage – This is best eaten the same day since the leafy greens lose their texture when reheated. Leftovers keep for 2 days in the refrigerator; reheat gently over low heat without stirring.

Nutrition