Fish head, yeah. And it’s fried. And then it’s boiled right in fish sauce broth. Slowly, to extract its flavor, its essence, to meld with the thickening soup. And then the vegetables are put in to join the simmering fried fish head. Brought to a little boil to mildly cook the veggies, just a brief kind of blanching the fruits and leaves, to retain crispness, succulence, color, texture….
Which results to this–another dinengdeng, with the ulo ti tilapia–you’ve got here alukon, utong, pallang, patani, snow peas, kalunay: