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.

Course Main Course

Cuisine Filipino

Prep Time 10

Cook Time 30

Servings servings

Calories 523kcal

Author Liza Agbanlog

Ingredients

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

Instructions

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.

Nutrition