Dinengdeng with Fried Fish Recipe

Dinengdeng originated from the Ilocos region. It is a soup dish with lots of vegetables and seasoned with bagoong monamon. Fried fish is always its best partner.

dinengdeng recipe
Photo from angsarap.net

Servings: 4


  • 1 cup bamboo shoots (labong), sliced (I used the vacuum packed ones)
  • 1 cup saluyot (jute leaves)
  • 1 pack spinach leaves or any leafy vegetables
  • 1 bunch string beans, sliced
  • 10 pcs okra, sliced in half
  • 2 tbsp bagoong monamon or ground anchovies in oil
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 2 cups rice wash
  • fried fish of your choice (galunggong, dalagang bukid & bangus are the best)
  • fish sauce or sea salt
  • freshly ground black pepper
  • oil


  1. In a pot add oil then sauté garlic and onions.
  2. Dilute bagoong in rice wash water then pour into a strainer or muslin cloth over to the pot, press to extract all liquid. Bring to a boil.
  3. Add bamboo shoots then simmer for 5 minutes.
  4. Add okra and string beans then cook for 3 minutes.
  5. Add spinach and jute leaves and season with fish sauce and pepper then simmer for additional 2 minutes.
  6. Place vegetables in a bowl then top it with fried fish then serve. You can optionally add the fried fish on step 4 to make the soup richer but I prefer a crispy fried fish on the top.
If you find bamboo shoots to be smelly boil them multiple times at 5 minutes each to get rid of the smell.
You might like this recipe too: Fried Bangus Sinigang Recipe