📝 About This Recipe
Bagoong Isda is the liquid gold of Filipino cuisine, a traditional fermented condiment originating from the coastal regions of Luzon. This recipe captures the essence of patience and alchemy, transforming humble small fish and sea salt into a deep, savory elixir that defines the 'Linamnam' (umami) flavor profile. Mastering this craft allows you to create an authentic base for iconic dishes like Pinakbet and Dinengdeng, or a pungent dipping sauce that elevates any grilled meal.
🥗 Ingredients
The Primary Fermentation
- 2 kilograms Bolinao (Anchovies) or Monamon (freshly caught, small variety preferred)
- 650 grams Coarse Sea Salt (unrefined solar salt is best for traditional flavor)
- 1/2 cup Clean Filtered Water (only if needed to moisten the salt)
Aromatic Infusion (Optional for Dipping Sauce)
- 1/4 cup Calamansi Juice (freshly squeezed)
- 5-8 pieces Bird's Eye Chilies (Siling Labuyo) (crushed)
- 1 head Garlic (peeled and smashed)
- 2 inch knob Ginger (sliced into thin rounds)
Preservation Tools
- 1 large Burnay (Earthenware Jar) or Glass Jar (sterilized thoroughly)
- 1 piece Cheesecloth or Muslin (to cover the mouth of the jar)
- 1 Twine or Rubber Band (to secure the cloth)
👨🍳 Instructions
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1
Thoroughly wash the fresh Bolinao (anchovies) in cold, clean water. Remove any debris or stray seaweed, but do not remove the heads or guts as these contain the enzymes necessary for fermentation.
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2
Drain the fish completely in a colander for at least 20 minutes. Excess water can introduce unwanted bacteria and dilute the brine.
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3
In a large mixing bowl, combine the drained fish and the coarse sea salt. The traditional ratio is 1 part salt to 3 parts fish by weight (1:3).
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4
Using clean hands or a wooden paddle, toss the fish and salt together gently but thoroughly until every fish is well-coated in salt.
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5
Transfer the mixture into a sterilized earthenware jar (Burnay) or a large glass container. 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 barrier against mold.
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7
Cover the mouth of the jar with a clean cheesecloth or muslin cloth. Secure it tightly with twine to allow the gases to escape while keeping insects out.
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8
Place the jar in a cool, dark, and dry place. Avoid direct sunlight which can cause the temperature to fluctuate too much.
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9
Let the mixture ferment for a minimum of 3 months. For a deeper, more complex flavor and a darker amber color, you can leave it for up to 6-12 months.
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10
Once the fermentation is complete, you will notice the fish has broken down into a thick paste and a liquid (Patis) has formed on top.
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11
Stir the mixture well. You can use it as is (thick style) or strain it through a fine-mesh sieve if you prefer a smoother 'Bagoong Monamon' consistency.
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12
To prepare as a dipping sauce: Take 1 cup of the fermented paste and simmer it in a small saucepan for 5 minutes with the garlic, ginger, and chilies to mellow the pungency.
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13
Remove from heat, stir in the calamansi juice, and let it cool before bottling for immediate use.
💡 Chef's Tips
Always use high-quality sea salt; iodized salt can result in a bitter aftertaste and may inhibit proper fermentation. Sterilization is key—ensure your jars and stirring tools are boiled or wiped with high-proof alcohol to prevent spoilage. If you see a thin layer of white film on top, it is usually 'kahm yeast' and can be scraped off, but if you see fuzzy black or green mold, discard the batch. The longer you ferment, the smoother the 'patis' (fish sauce) becomes and the more the fish solids dissolve. For a sweeter variation common in some regions, you can add a tablespoon of brown sugar during the final simmering process.
🍽️ Serving Suggestions
Serve as a side dip for 'Inihaw na Liempo' (Grilled Pork Belly) with sliced green mangoes. Use as the primary seasoning for 'Pinakbet' (Ilocano vegetable stew) to provide that authentic earthy depth. Mix with calamansi, crushed garlic, and siling labuyo for the perfect dipping sauce for fried Tilapia. Drizzle the clear liquid (Patis) over hot steamed rice with a side of sliced tomatoes and salted eggs. Incorporate a spoonful into a sauté of garlic and onions when starting a seafood mung bean soup (Ginisang Monggo).