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How to Cook Inabraw na Saluyot, Labong at Pritong Isda

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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

Inabraw or dinengdeng is a popular Filipino vegetable dish composed of different kinds of vegetables with 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


  • 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
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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


  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.
  • Seasonings: If bagoong is not available, replace it with fish sauce or salt.
dinengdeng na saluyot at labong

dinengdeng na saluyot at labong

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