Ilocano-Style Mixed Vegetable Broth with Grilled Fish

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A rustic northern Filipino broth loaded with seasonal greens, squash, eggplant, and flaked grilled fish, seasoned with fermented fish paste for deep umami. Dinengdeng is everyday Ilocano comfort food, served steaming over warm rice.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 6 gSugar
• 26 gProtein
• 780 mgSodium
• 780 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 34 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the grilled fish

• 4 small grilled milkfish fillets (about 150 g total), flaked into chunks
• 1 tablespoon calamansi juice
• 1/4 teaspoon ground black pepper

Grilled milkfishCalamansi limeGround black pepper

For the broth base

• 6 cups water
• 2 tablespoons bagoong isda (fermented fish paste)
• 1 medium yellow onion, sliced
• 3 cloves garlic, smashed
• 1 thumb ginger, sliced thin
• 1 tablespoon fish sauce, plus more to taste

WaterBagoong isdaYellow onionSmashed garlicFresh gingerFish sauce

For the mixed vegetables

• 1 small calabaza squash, peeled and cut into 1-inch cubes (about 2 cups)
• 1 medium eggplant, sliced into 1/2-inch rounds
• 8 pieces okra, tips trimmed
• 1 cup long beans (sitaw), cut into 2-inch lengths
• 1 small bitter melon (ampalaya), seeded and sliced (optional)
• 2 cups malunggay (moringa) leaves
• 1 cup saluyot (jute) leaves or baby spinach

Calabaza squashEggplant roundsOkra podsLong beansBitter melonMalunggay leavesSaluyot leaves

Directions

1. In a large pot over medium heat, combine the water, bagoong isda, onion, garlic, and ginger; bring to a gentle boil and simmer for 5 minutes to build the savory base.
2. Add the calabaza squash first since it takes longest to cook; simmer uncovered for 8 minutes until just starting to soften.
3. Stir in the eggplant, long beans, okra, and bitter melon if using; cook 5 to 7 minutes more until the vegetables are tender but still hold their shape.
4. Lower the heat and gently slide in the flaked grilled milkfish, calamansi juice, and fish sauce; simmer 2 to 3 minutes so the fish warms through without breaking apart.
5. Add the malunggay and saluyot leaves last; stir once and cook just 30 to 60 seconds until they wilt down and turn bright green.
6. Taste and adjust with more fish sauce or a pinch of black pepper; ladle the broth, vegetables, and fish into shallow bowls and serve hot with steamed jasmine rice.

Cook’s Notes

• Use the freshest greens you can find; malunggay and saluyot wilt in seconds and should go in last to keep color and nutrients.
• If bagoong isda is too salty for your taste, start with 1 tablespoon and add more after tasting.
• Grilled or pan-seared fish bones and heads can be simmered in the broth for 10 minutes first, then strained, for an even richer base.
• Stir very gently once the fish is added so the flakes stay in nice pieces rather than disintegrating.
• Leftover broth tastes even better the next day; reheat gently and add fresh greens just before serving.

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