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How to Cook Inabraw na Saluyot, Labong at Pritong Isda

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Inabraw na saluyot, labong at pritong isda is a Filipino vegetable stew with fried fish.

Inabraw na saluyot, labong at pritong isda is a Filipino vegetable stew with fried fish.

Filipino Vegetable Stew With Fried Fish

First, let's break down the name of this mouthful of a dish: inabraw na saluyot, labong at pritong isda.

  • Inabraw: vegetable stew (also called dinengdeng)
  • Saluyot: jute (leafy green vegetable)
  • Labong: bamboo shoots
  • Pritong isda: fried fish

Thus, this dish is a stew that features jute, bamboo shoots, and fried fish. The dish comes from the region of Ilocos, located in the Philippines, and it is typically flavored with fermented fish sauce, known as bagoong.

Cook Time

Prep timeCook timeReady inYields

10 min

40 min

50 min

3 to 4 servings

Ingredients

  • 2 cups saluyot (jute leaves)
  • 1 cup labong (bamboo shoots)
  • 2 tablespoons onion, julienned
  • 2 pieces (approx. 350 grams) fish, any kind (I used tilapia)
  • 1/4 cup bagoong (fermented fish sauce)
  • salt, to taste
  • pepper, to taste
  • cooking oil, for frying
  • water, as needed

Utensils

For Preparation:

  • 2 large bowls
  • 2 small bowls
  • 1 large plate
  • 1 small plate
  • measuring cups
  • measuring spoons
  • chopping board
  • knife

For Cooking:

  • frying pan
  • turner
  • pot
  • ladle

Instructions

  1. Heat the cooking oil in a pan. Fry the fish until golden brown on each side. Set aside.
  2. Pour water into a pot and bring to a boil. Add labong (bamboo shoots) and cook until tender. Remove from the heat and discard the boiling water. Set aside.
  3. In the same pot, add fresh water and onion. Bring to a boil.
  4. Add bagoong sauce into the pot. Let it simmer.
  5. Once ready, add labong and cook for 2 minutes. Then add fried fish and continue cooking until a bit soften. Add saluyot (jute leaves) and cook until wilted.
  6. Season inabraw (dinengdeng) with salt and pepper.
  7. Serve with steamed rice.

Tips and Techniques

  • Fish: Choose any kind of fish you like. I used tilapia.
  • Vegetables: You may add other leafy vegetables, as well, such as bitter gourd leaves, sweet potato tops, malabar nightshade, etc.
  • Bagoong: When using bagoong with fish particles, use a fine mesh strainer to extract its juice.
dinengdeng na saluyot at labong

dinengdeng na saluyot at labong

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© 2020 Travel Chef

Comments

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on July 06, 2020:

Dredcaun, you're welcome.

Travel Chef (author) from Manila on July 06, 2020:

Hello Pamela,

You're welcome. I also like this kind of dish as it provides my nutrient needs from meat and vegetable.

Pamela Oglesby from Sunny Florida on July 06, 2020:

I like fish and this dish looks very good. Thank you for sharing this recipe.

Travel Chef (author) from Manila on July 06, 2020:

Hi Miebakagh,

I love Tilapia too. It's a common fish that we raise in ponds here.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on July 06, 2020:

Dredcuam, I'm glad that Tilapia is the fish for the vegetables. I like it best this way. Thanks.