Dinengdeng with Inihaw na Bangus. With the Holiday Celebrations of meat overload dishes are over its time to return to a healthier vegetable and fish dish to start our New Year’s Resolutions, first on the list, to cut down on weight, yes I know this is one of the top New Year’s Resolutions of most of us foodies. For my first post for the year I could not think of a more appropriate vegetable and fish dish than the Ilokano and personal vegetable fish dish favourite, the Dinengdeng with Inihaw na Bangus. With the local pumpkin, kalabasa in bloom, kalabasa florets dominate the medley of seasonal vegetables of my dinengdeng dish topped with whole inihaw na bangus. Here is the recipe of my special Dinengdeng with Inihaw na Bangus.
1 whole milkfish, grilled
2 bunch pumpkin florets, stamen removed and trimmed
2 bunch alukon florets, trimmed
2 bunch sweet potato kamote tops, trimmed
1 bundle string beans, trimmed, cut into 2” length
1 bundle winged beans, trimmed, cut diagonally
2 pieces patula, peeled, sliced crosswise
2-3 medium size tomatoes, chopped
1 medium size onion, chopped
1 small piece ginger, peeled, crushed
3-5 tbsp. bagoong isda
*any medley of similar vegetables can be used
In a pot bring to a boil 3-4 cups of water. Dilute bagoong na isda in 1 cup of water, strain in a sieve and pour in solution and simmer for 3 to 5 minutes, remove all scams that rises. Add in the ginger, onion and tomato, simmer for 3 to 5 minutes. Add in the string and wing beans and cook for 1 minute. Add in the kamote tops, patula and grilled fish and continue to simmer for 1-2 minutes. Correct saltines if required. Now add in the pumpkin and alukon florets and cook for another 1-2 minutes or until florets are just cooked. Serve immediately.