Braised Vegetables with Fish

Name: Braised Vegetables with Fish (Dinengdeng)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Filipino
Ingredients: ¼ cup (60 ml) oil; 2-4 small fish or 1 lb (450 g) fish fillets (any fish may be used, such as mackerel, scad or tilapia); 2-4 small fish or 1 lb (450 g) fish fillets (any fish may be used, such as mackerel, scad or tilapia); 2-4 small fish or 1 lb (450 g) fish fillets (any fish may be used, such as mackerel, scad or tilapia); 2-4 small fish or 1 lb (450 g) fish fillets (any fish may be used, such as mackerel, scad or tilapia); 2-4 small fish or 1 lb (450 g) fish fillets (any fish may be used, such as mackerel, scad or tilapia); 1 lb (450 g) chayote or squash, peeled and cut into bite-sized pieces; 1 lb (450 g) chayote or squash, peeled and cut into bite-sized pieces; 10 oz (300 g) eggplant, cut into bite-sized pieces; 3½ oz (100 g) green beans, sliced into 2-in (5-cm) pieces; 2 tablespoons shrimp paste; ¼ cup (60 ml) water

Dinengdeng

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Filipino Homestyle Dishes

By Norma Olizon-Chikiamco

Published 2003

About

Ingredients

¼ cup (60 ml) oil
2-4 small fish or 1

Asia
Philippines
Fish course
Starter
Gluten-free
Pescatarian

Method

Heat the oil in a frying pan and fry the fish for 2-3 minutes on each side, or until golden brown. Set aside to cool slightly, then slice. Place the chayote, eggplants, green beans and fish slices in a large saucepan.
Mix the shrimp paste with water until smooth, then pour into the saucepan.
Simmer over medium heat for 10-15 minutes until vegetables a