Dinengdeng – Vegetable Soup with Fried Fish Ilocano Recipe
Discover the heart and soul of Ilocano cuisine with Dinengdeng—our beloved vegetable dish that celebrates fresh, local ingredients and time-honored traditions. Whether you're a fan of Ilocano flavors or new to this delicious comfort food, we're here to share authentic recipes, cooking tips, and the rich history behind every bowl of Dinengdeng.
Ingredients
-
1 large piece FishTilapia, fried or grilled
-
3 tablespoons Bagoong Isda
-
1 piece Patola(Silk squash) Peeled and sliced
-
6 pieces Sigarilyas(Winged Beans) Cleaned and sliced
-
2 cups Oyster MushroomCleaned and sliced
-
1 cup Pumpkin FlowersCleaned, include the stem and young leaves
-
2 cups SpinachCleaned
Directions
Welcome Kabayan! Join us again on a flavorful journey that brings the vibrant tastes of the Philippines to your kitchen!
Dinengdeng is a traditional Ilocano dish that showcases the simplicity and richness of the region’s culinary heritage. Rooted in the northern Philippines, particularly in Ilocos, Dinengdeng is a vegetable-based soup known for its use of fresh, locally sourced produce and flavorful fish. Unlike other Filipino dishes that often rely on complex sauces or heavy flavors, Dinengdeng is a humble yet hearty meal that highlights the natural taste of the vegetables and the umami of bagoong isda (fermented fish sauce). It’s a versatile dish, often made with a variety of seasonal vegetables like squash, eggplant, bitter melon, and leafy greens such as spinach, malunggay or saluyot.
What sets Dinengdeng apart is its ability to adapt to the availability of ingredients, reflecting both resourcefulness and tradition in Ilocano cuisine. Usually paired with grilled or fried fish, the dish is a balanced and nutritious meal that resonates with the Ilocanos’ deep connection to nature and sustainable living. Often seen as a lighter, more broth-based counterpart to the heartier Pinakbet, Dinengdeng remains a beloved staple in the Ilocano diet, offering comfort and nourishment with every bowl.
Prepare the ingredients for Dinengdeng. Clean the fish and cut all the vegetables to be used.
Fry the fish until golden brown and set aside.
Boil 4-5 cups of water depending on the amount of soup you like. Once boiling, add the fish sauce and let it boil for a few minutes.
Add the vegetables that are hard to cook first. Once tender, add the leafy ones.
Add the fried fish and let it simmer until all the vegetables are cooked.
Your Dinengdeng is ready!
Recipe Reviews
Ingredients
| 1 large piece Fish | |
| 3 tablespoons Bagoong Isda | |
| 1 piece Patola | |
| 6 pieces Sigarilyas | |
| 2 cups Oyster Mushroom | |
| 1 cup Pumpkin Flowers | |
| 2 cups Spinach |
