Pro Tips
**Chef's Tips & Troubleshooting:**
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. True to Ilocano tradition, this Dinengdeng na Saluyot at Labong pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Dinengdeng na Saluyot at Labong
Dinengdeng na saluyot at labong is ready in under an hour and makes a hearty and nutritious meal. This Ilocano dish is made with mixed vegetables, and grilled or fried fish simmered in a flavorful broth of fermented fish and onions.
Instructions
- Get a pan on medium heat and warm up oil. Add tilapia and fry, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
- In a pot on medium heat, bring enough water to cover to a boil. Add labong and cook for about 20 to 25 minutes. Drain it well and discard the liquid.
- In another pot on medium heat, combine 5 cups of water and onion. Get it boiling.
- Mix bagoong with ½ cup of the boiling water. In a fine mesh strainer, strain bagoong to extract juice and discard small fish particles from the bagoong.
- Add the bagoong sauce into the pot. Lower heat to simmer.
- Add the labong and Keep cooking for about 7 to 10 minutes or until tender.
- Add fried fish and cook for another 3 to 5 minutes to slightly soften and infuse flavor.
- Drop in saluyot leaves and Keep cooking for about 2 to 4 minutes or until just wilted.
- Add pepper to taste. Serve it while it's hot.
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Pro Tips & Troubleshooting
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
True to Ilocano tradition, this Dinengdeng na Saluyot at Labong pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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