Dinengdeng (Boiled Vegetables with Fried Fish in Anchovy Sauce)
Dinengdeng (Boiled Vegetableswith Fried Fish in Anchovy Sauce) is a Filipino dish consisting of pan fried fish with vegetables that are flavored with anchovy sauce.
Servings 4 servings
- 2 boneless bangus (milkfish belly) , cut in halves
- Kosher salt
- 1 tbsp all-purpose flour
- ½ cup avocado oil or preferred cooking oil
- 2 cups water
- 1 onion , peeled and quartered
- 1- inch piece ginger , peeled and julienned
- 1 large tomato , cut into wedges
- 2 tbsp bagoong monamon (anchovy sauce or bagoong isda)
- 8 oz banana squash , peeled, deseesed and sliced into 1-inch cubes
- 12 pieces fresh okra
- 1 Japanese eggplant , sliced into ½-inch pieces
- 8 pieces wing beans , ends trimmed and sliced into 2-inch pieces
- 2 cups trimmed malunggay leaves (moringa leaves)
- 2 serrano peppers
Season the bangus belly with salt and then sprinkle with the flour.
In a wok or frying pan, heat the oil over medium high heat. Add the bangus belly and fry until golden brown, about 2 minutes on each side. Drain on paper towels and set aside.
In a pot, combine the water, onion, ginger and tomatoes. Bring the mixture to a boil. Stir in the bagoong monamon, reduce the heat to medium and let the mixture simmer for 5 minutes.
Add the squash and cook for 2 minutes. Add the okra, eggplants and wing beans. Continue cooking until the vegetables are tender, about 3 minutes.
Add the malunggay leaves and serrano peppers and stir. Arrange the fried bangus on top of the mixture and then continue cooking for 2 minutes.
Serve hot with steamed rice.
Calories: 523kcal | Carbohydrates: 30g | Protein: 25g | Fat: 34g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 772mg | Potassium: 1014mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1156IU | Vitamin C: 277mg | Calcium: 595mg | Iron: 2mg