📝 About This Recipe
Deep from the coastal heritage of the Ilocos region in the Philippines, Bagoong Monamon is a quintessential fermented anchovy sauce that defines Northern Filipino cuisine. This liquid gold is prized for its intense, savory depth and complex funk, achieved through a patient aging process with sea salt. Whether used as a dipping sauce for grilled meats or the essential base for Pinakbet, it is an indispensable pantry staple for any lover of bold, umami-rich flavors.
🥗 Ingredients
The Foundation
- 1 kilogram Fresh Anchovies (Monamon) (extremely fresh, small variety preferred)
- 330 grams Coarse Sea Salt (uniodized is crucial for proper fermentation)
- 1/4 cup Filtered Water (only if needed to moisten the salt)
For the Dipping Sauce (Sawsawan) Preparation
- 3 tablespoons Calamansi Juice (freshly squeezed)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (crushed)
- 1/2 piece Red Onion (finely minced)
- 1 teaspoon Ginger (grated or finely minced)
- 4 pieces Cherry Tomatoes (sliced into rounds)
Equipment
- 1 piece Earthenware Jar (Burnay) or Glass Jar (sterilized with boiling water)
- 1 piece Cheesecloth or Muslin (to cover the jar)
👨🍳 Instructions
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1
Thoroughly wash the fresh anchovies under cold running water. Remove any stray seaweed or debris, but keep the fish whole (heads and guts intact) as these contain the enzymes necessary for fermentation.
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2
Drain the fish in a colander for at least 15-20 minutes. It is vital that the fish is not dripping wet, as excess tap water can introduce unwanted bacteria.
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3
In a large non-reactive mixing bowl, combine the fish and the coarse sea salt. The traditional ratio is 1 part salt to 3 parts fish by weight.
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4
Gently toss the mixture by hand (wear gloves if you have sensitive skin) to ensure every single fish is evenly coated in salt.
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5
Transfer the mixture into your sterilized earthenware or glass jar. Pack the fish down tightly to remove air pockets.
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6
Sprinkle an extra thin layer of salt over the top surface to act as a protective barrier against mold.
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7
Cover the mouth of the jar with cheesecloth and secure it with a rubber band. This allows the gasses to escape while keeping insects out.
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8
Place the jar in a cool, dark, and well-ventilated area. Let it ferment for a minimum of 6 months; however, 12 months is ideal for a deeper, more refined flavor.
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9
Check the jar monthly. You will see the fish break down and a dark liquid (patis) rise to the top. Do not stir it.
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10
Once the fermentation is complete, the solids should be soft and the aroma should be salty and savory, not putrid. You can strain the liquid to get fish sauce or keep it as is for 'Bagoong Monamon'.
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11
To serve as a condiment: scoop 3 tablespoons of the fermented sauce into a small bowl.
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12
Mix in the calamansi juice, minced onions, ginger, and crushed chilies. Stir well and top with tomato slices for a fresh contrast.
💡 Chef's Tips
Always use non-iodized sea salt; iodine can inhibit the growth of beneficial bacteria and result in a bitter aftertaste. Ensure your jars are bone-dry after sterilization before adding the fish to prevent spoilage. If a white film (kahm yeast) appears on top, simply scrape it off with a clean spoon; however, if you see colorful mold, discard the batch. For a smoother sauce, you can blend the fermented mixture and strain it through a fine-mesh sieve before bottling. Store the finished, aged bagoong in the refrigerator to halt the fermentation process once it reaches your desired flavor profile.
🍽️ Serving Suggestions
Serve as a dipping sauce for 'Inabraw' or 'Diningding' (Ilocano vegetable stews). Pair with grilled tilapia or fried pork belly (Lechon Kawali) to cut through the fat. Use as a salty side for steamed okra, eggplant, and bitter melon. Mix with a little vinegar and sugar for a unique dressing for green mangoes. Pair with a cold glass of San Miguel beer or a refreshing iced Pandan tea.