How to Make Bagoong or Fish Paste and Where to use It

Filipinos are known for our different spices and condiments. Most of us could not eat without the use of condiments. Among our famous condiments are soy sauce, fish sauce, vinegar, ketchup and bagoong.

In this article, let us discuss the many uses of our well-known bagoong and how it is made. Bagoong or shrimp/fish paste in English is a mixture of fermented shrimp or fish. Bagoong is known for its strong smell especially when fermented longer.  In the Philippines, there are two types of bagoong.

1. Bagoong Isda – made of fermented fish and salt.
2. Bagoong Alamang – made of fermented shrimp and salt. Sometimes, with calamansi to lessen the smell.

Bagoong especially bagoong alamang is famous for its different and many uses in a traditional Filipino kitchen. These are the many uses of bagoong in a Filipino table.

As a condiment:

1. Kare-kare is always complimented with sautéed bagoong.
2. Unripe mangoes are never complete without bagoong. It is more delicious with an additional chili.
3. Try bagoong with steamed kangkong or pechay as an appetizer.
4. Do not also miss using bagoong as condiment when eating fried fish. It suits well.
5. Mixing bagoong with steamed eggplant, tomatoes and onions is also very delicious. You will have ensalada, also known as an appetizer.

As an ingredient:

1. Binagoongang baboy without bagoong is not binagoongan.
2. Pinakbet is a mixture of different vegetable and bagoong.
3. Diningding uses bagoong isda as an ingredient mix with different vegetable as well.
4. Bagoong alone is also a good viand to steamed rice.

Preparation of Bagoong

In this part, you will see a simple preparation of bagoong.

I. Ingredients

1. Different kinds of Small Fish
2. Salt

II. Procedure on how to make a bagoong

1. Clean the fish.
2. Grind the fish to produce its natural flavor.
3. Place the grounded fish to a clean bowl with stirrer.
4. Add exact amount of salt and mix uniformly to prevent the growth of microorganisms during fermentation.
5. Ferment for 13 days. Separate the brown fermented liquid to produce fish sauce. The solid pink-ish fermented fish is the bagoong alamang.
6. Put the separated bagoong to different container.

Bagoong is part of every Filipino table and our tradition as well. From any walks of life here, bagoong is really a-must taste food.