Dinengdeng (Ilocano Vegetable and Fish Soup)
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Ingredients
- 300 g mackerel fillets
- 150 g okra, trimmed and sliced
- 1 aubergine, diced
- 150 g fine green beans, trimmed
- 150 g spinach
- 1 tbsp fish sauce
- 1 onion, sliced
- 3 garlic cloves
Nutrition (per serving)
- Calories
- 234 kcal
- Protein
- 17.9 g
- Carbohydrate
- 9 g
- of which sugars
- 5.5 g
- Fat
- 12.7 g
- of which saturates
- 2.6 g
- Fibre
- 5.5 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic in a large pot for 4 minutes until soft.
- 2
Pour in 900ml water and the fish sauce and bring to a simmer.
- 3
Add the aubergine and simmer for 8 minutes, then add the okra and green beans and simmer for a further 6-7 minutes.
- 4
Flake the mackerel into chunks, add to the pot and simmer for 4-5 minutes until cooked through.
- 5
Stir in the spinach for the final minute so it just wilts.
- 6
Season with a little salt and ladle into bowls to serve.
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