Dinengdeng with Inihaw na Bangus

This recipe is Filipino vegetable dish dinenengdeng with grilled bangus (milkfish). Dinengdeng comes from the Ilocos region which is similar to pinakbet because of the use of assorted locally grown vegetables like bitter gourd or ampalaya, stringbeans and eggplants and using bagoong as flavoring. But one obvious difference from the rest of the Ilocano vegetable dishes is the use of grilled bangus or sometime tilapia.

To cook dinengdeng na bangus; Season bangus with salt and pepper and add dashes of Worcestershire sauce. Broil over live charcoal until done. Set aside. Prepare and wash eggplants, ampalaya, tomatoes and string beans. In a saucepan, heat oil and saute onion, tomatoes and bagoong, then add Worcestershire sauce together with all vegetables. Add half of rice washing and cover until almost boiling. Blend vegetables and season with more Worcestershire sauce and pepper to taste. Add more liquid if necessary. Cook vegetables just until green and not mushy. Top with broiled bangus before serving.

Print Recipe

How to Cook Dinengdeng with Inihaw na Bangus

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Fish Recipes

Cuisine: Filipino

Servings: 1 to 3 servings

Author: Manny

Ingredients

• 4 medium-sized eggplants cut in quarters
• 1 bundle of string beans cut into 3 inch length
• 200 grams bangus cleaned and cut into 3 serving sizes
• 6 fresh tomatoes sliced
• 2 tsps Lea & Perins Worcestershire Sauce
• 2 medium-sized onions sliced
• 1 cup rice washing hugas bigas
• 4 medium-sized ampalaya cut in quarters
• 1 onion sliced
• 300 gms string beans cut in three-inch size
• 1 tbsp cooking oil
• 3 tbsps bagoong alamang
• salt and pepper

Instructions

How to cook dinengdeng na bagus:

• Season bangus with salt and pepper and add dashes of Worcestershire sauce.
• Broil over live charcoal until done. Set aside.
• Prepare and wash eggplants, ampalaya, tomatoes and string beans.
• In a saucepan, heat oil and saute onion, tomatoes and bagoong, then add Worcestershire sauce together with all vegetables.
• Add half of rice washing and cover until almost boiling.
• Blend vegetables and season with more Worcestershire sauce and pepper to taste.
• Add more liquid if necessary. Cook vegetables just until green and not mushy.
• Top with broiled bangus before serving. Serves 4.