📝 About This Recipe
Hailing from the northern Ilocos region of the Philippines, Bagoong Terong is a foundational umami powerhouse made from fermented bonnet bolinao (anchovies). Unlike its shrimp-based counterparts, this liquid gold offers a deep, savory brine and a complex aroma that defines authentic Filipino cuisine. It is a labor of patience and tradition, transforming humble sea salt and fresh fish into a versatile condiment that elevates every vegetable and meat dish it touches.
🥗 Ingredients
Primary Fermentation Base
- 1.5 kg Fresh Bonnet Bolinao (Anchovies) (very fresh, small silver anchovies)
- 500 grams Coarse Sea Salt (unrefined solar salt is preferred for authentic mineral profile)
- 1/2 cup Filtered Water (only if needed to help create initial brine)
Flavor Enhancers (Optional/Regional)
- 2 slices Ginger (to help mellow the initial fishy scent)
- 3-5 pieces Chili Peppers (Siling Labuyo) (whole, for a subtle heat undertone)
Equipment & Storage
- 1 Burnay (Earthenware Jar) or Glass Jar (sterilized and completely dry)
- 1 piece Cheesecloth or Muslin (for covering the mouth of the jar)
- 1 large Non-reactive Mixing Bowl (stainless steel or plastic)
👨🍳 Instructions
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1
Thoroughly inspect the bonnet bolinao (anchovies). Remove any stray seaweed or larger fish debris, but do not wash them with tap water as chlorine can inhibit the fermentation process. If they must be cleaned, use a light brine solution.
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2
In a large non-reactive bowl, weigh out your fish and salt. The traditional ratio is 1 part salt to 3 parts fish by weight (1:3). This high salt concentration is crucial to prevent spoilage.
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3
Gently toss the fish and salt together using your hands (wear gloves if you have sensitive skin). Ensure every single fish is well-coated in salt.
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4
Sterilize your fermentation jar (ideally a traditional clay 'burnay' or a heavy glass jar) with boiling water and ensure it is bone-dry before proceeding.
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5
Transfer the salted fish mixture into the jar. Use a wooden spoon or a clean hand to pack the fish down firmly to remove any air pockets.
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6
If the mixture looks excessively dry, add the 1/2 cup of filtered water. This helps the salt dissolve faster to create the initial brine that protects the fish.
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7
Place the ginger slices and whole chilies on top of the mixture if using; these provide a cleaner aromatic profile as the fish breaks down.
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8
Wipe the rim of the jar with a clean, damp cloth to ensure no residue is left, which could attract flies or mold.
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9
Cover the mouth of the jar with a double layer of cheesecloth and secure it tightly with a rubber band or twine. This allows the gases to escape while keeping insects out.
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10
Store the jar in a cool, dark, and well-ventilated place. Do not disturb it for the first 2 weeks.
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11
After 2 weeks, check the jar. The fish should be starting to liquefy. Give it a gentle stir with a sterilized wooden spoon and repack it down.
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12
Allow the Bagoong to ferment for a minimum of 3 months. For a deeper, more refined flavor known as 'monamon,' let it age for 6 to 12 months.
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13
Once the fermentation is complete, the liquid should be a deep amber or chocolate brown. You can strain the liquid to get 'Patis' (fish sauce) or keep the softened fish solids intact for traditional Bagoong Terong.
💡 Chef's Tips
Always use the freshest fish possible; any hint of spoilage before salting will ruin the entire batch. Never use iodized salt, as iodine can impart a metallic bitter taste and darken the bagoong unpleasantly. If you see a thin white film on top (kahm yeast), simply skim it off with a clean spoon; however, if you see fuzzy black, green, or orange mold, discard the batch. Label your jars with the date of production so you can track the aging process accurately. To serve, always use a clean, dry spoon to prevent introducing bacteria into the mother jar.
🍽️ Serving Suggestions
Use as a salty base for Pinakbet (Ilocano vegetable stew) to provide authentic depth. Serve as a dipping sauce for grilled Tilapia or pork belly, spiked with calamansi juice and fresh bird's eye chilies. Drizzle the clear top liquid (Patis) over hot steamed rice with sliced tomatoes and onions. Use it to season 'Dinengdeng,' a traditional Ilocano soup made with malunggay leaves and grilled fish. Pair with green mangoes for a classic Filipino salty-sour snack experience.