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From @Panlasang Pinoy

Dinengdeng (Ilocano Vegetable Soup with Grilled Milkfish)

45 min · Serves 4

45 mintotal
20 minhands on
16steps
4servings

Watch it

Ingredients

For the fish

  • 1 large milkfish (bangus), scaled, gutted, and cut into crosswise steaks
  • 1 packet Maggi Magic Sarap (or 1 tsp all-purpose seasoning)
  • 1 tbsp vegetable oil

For the soup

  • 4 cups water
  • 1 medium yellow onion, wedged
  • 1 2-inch piece ginger, peeled and sliced into coins
  • 2 medium tomatoes, wedged
  • 3 tbsp bagoong isda (Filipino fermented fish sauce), strained of solids
  • 200 g squash (kalabasa), peeled and cut into bite-sized chunks
  • 1 bundle yardlong beans (sitaw), cut into 2-inch pieces
  • 1 medium eggplant (talong), cut into thick half-moons
  • 8–10 pieces okra
  • 1 medium bitter melon (ampalaya), cored and cut into thick slices
  • 1 cup jute leaves (saluyot)
  • 1 cup moringa leaves (malunggay)
  • 8–10 squash flowers (bulaklak ng kalabasa), sepals removed

Method

For the fish

  1. Season the milkfish steaks evenly on all sides and inside the cavities with the Magic Sarap seasoning.

  2. Let the seasoned fish rest so the flavor absorbs.

    Then 10 min of waiting

  3. Brush the oil over both sides of the fish steaks to prevent sticking.

  4. Grill the fish over hot coals (or a gas grill) until fully cooked through and nicely charred on the outside, 5–7 minutes per side.

    Then 12 min of waiting

  5. Transfer the grilled fish to a container and set aside.

For the soup

  1. In a large cooking pot, bring the water to a rolling boil over high heat, keeping the pot covered to speed it up.

  2. Add the onion, ginger, and tomatoes to the boiling water, cover, and reduce the heat to medium to let them simmer and release their flavors into the broth.

    Then 4 min of waiting

  3. Pour in the strained bagoong isda and stir to combine.

  4. Add the squash chunks, cover the pot, and boil until slightly softened.

    Then 2 min of waiting

  5. Add the yardlong beans and eggplant, cover, and continue to cook.

    Then 2 min of waiting

  6. Add the okra and bitter melon slices.

  7. Gently place the grilled milkfish pieces into the pot so they submerge partially into the broth and impart their smoky flavor.

  8. Add the jute leaves, moringa leaves, and squash flowers on top.

  9. Cover the pot and let the leafy greens wilt in the steam.

    Then 1 min of waiting

  10. Gently push the greens down into the hot broth from the edges without breaking up the fish or softer vegetables.

  11. Remove from the heat and transfer the soup and grilled milkfish to a large serving bowl.

  12. To prevent bitter melon from becoming overly bitter, avoid stirring aggressively once it is added to the pot.

  13. Straining the bagoong isda before adding it keeps the broth smooth and free of small fish bones.

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