Dinengdeng

Ingredients

Measure and prepare everything before you begin cooking.

• 500 g whole bangus or firm white fish, cleaned
• 5 cups water
• 2 tbsp bagoong isda, strained, plus more to taste
• 250 g squash, cut into chunks
• 1 small eggplant, cut into wedges
• 150 g okra, trimmed
• 150 g sitaw or green beans, cut into lengths
• 2 cups kangkong or spinach leaves
• 1 tomato, quartered
• 1 small onion, quartered
• 1–2 tbsp neutral cooking oil, as needed
• Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
• Freshly ground black pepper, to taste

Instructions

1. 1

   Season the fish lightly and grill or broil it until browned and just cooked through. Set it aside while you prepare the vegetables.

2. 2

   Bring the water, tomato and onion to a gentle boil. Stir in 2 tablespoons of strained bagoong isda and taste before adding any more because brands vary greatly in saltiness.

3. 3

   Add the squash and simmer for 5 minutes. Add the eggplant, okra and sitaw, arranging them so the firmer vegetables remain under the broth.

4. 4

   Cook gently until the vegetables are tender but still hold their shape, about 6–8 minutes. Avoid vigorous stirring, which can break the vegetables and make okra excessively slimy.

5. 5

   Add the leafy greens and place the grilled fish on top. Cover and simmer for 2–3 minutes so its smoky flavour seasons the broth.

6. 6

   Taste once more, adjust with a little strained bagoong if needed, and serve immediately with rice.