Dinengdeng na Saluyot at Labong
Dinengdeng na Saluyot at Labong is a dish you'll feel good serving the family. It's easy to make in an hour and nutritious as it delicious!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- canola oil
- 1 tilapia, cleaned and gutted
- water
- 2 cups labong, julienned
- 1 onion, peeled and quartered
- 1/2 cup bagoong monamon (fermented fish sauce)
- 1 bunch saluyot, leaves separated from stems (about 4 cups leaves)
- salt and pepper to taste
Instructions
- 1
In a pan over medium heat, heat oil. Add tilapia and fry, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
- 2
In a pot over medium heat, bring enough water to cover to a boil. Add labong and cook for about 20 to 25 minutes. Drain well and discard the liquid.
- 3
In another pot over medium heat, combine 5 cups of water and onion. Bring to a boil.
- 4
In a bowl, combine bagoong with 1/2 cup of the boiling water. In a fine mesh strainer, strain bagoong to extract juice and discard small fish particles from the bagoong.
- 5
Add the bagoong sauce into the pot. Lower heat to simmer.
- 6
Add the labong and continue to cook for about 7 to 10 minutes or until tender.
- 7
Add fried fish and cook for another 3 to 5 minutes to slightly soften and infuse flavor.
- 8
Add saluyot leaves and continue to cook for about 2 to 4 minutes or until just wilted.
- 9
Season with pepper to taste. Serve hot.