Bagoong is a fish sauce that originated in the Philippines. Small fish are cleaned, cured and then set aside to ferment until the sauce is pungent. It's used in meat, vegetable and rice dishes to add salt and enhance flavor and as a condiment for dipping. A byproduct of the bagoong making process is patis, which can be used the same way in recipes. Bagoong is easy to make, though the flavor and aroma may be off-putting to the less adventurous eater.
Things You'll Need
- Fresh anchovies Salt Clean glass containers with lids
Wash the anchovies thoroughly in cool water.
Mix the anchovies with salt in a large bowl. Use 1 part salt to 3 parts fish by measure, or 2 parts of salt to 7 parts of fish by weight.
Pack the anchovy and salt mixture in clean glass jars with tight fitting lids. Leave about 1/2 inch of headroom. Place the sealed jars in a warm room.
Check the mixture after several weeks to see if a clear liquid (patis) has separated from the anchovy mixture. If it has, drain off the patis and store it in a clean glass jar. If it hasn't, allow the mixture to continue to ferment.
Grind the anchovy mixture in a food processor or finely chop it once it has fermented. Store in a clean jar with a lid in the refrigerator.
Tips & Warnings
- Shrimp can be substituted for the anchovies to make bagoong alamang. Bagoong can be ground into a thin sauce or chopped for a chunkier version.
- Photo Credit Filipino Store
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