Bagoong is a pungent fish sauce used as a condiment in the Philippines, made from fermented anchovies or small fish. It is also used in Hawaii and other Pacific regions and can be substituted with other fish sauces.
Bagoong (pronounced “bah-goh-ong”), or mono bagoong, is a fish sauce used as a popular condiment in the Philippines. It is also used in Hawaii and other Pacific regions. The sauce is made from anchovies or other varieties of small fish that have been cleaned, salted and left to ferment for a period of time, which can last several weeks or even months.
At the end of the fermentation process, a thin layer of clear liquid rises to the surface of the bagoong. This liquid, called patis, is separated from the more viscous part of the sauce and is also used as a condiment. The two are similar in taste and smell, if not texture, and can be used as substitutes in recipes.
Bagoong is typically a dark brick-red color, although food coloring can be added to give it a purplish hue. Besides dried fish, it can also be made with salted and fermented shrimp, in which case it is called bagoong alamang. The smell is extremely pungent and some consider it offensive, on a par with that of rotten fish.
Sauce is typically used to replace salt and enhance flavor, as soy sauce or a similar flavoring agent would be used. It is a popular accompaniment to traditional Filipino dishes such as pinakbet, inabraw and kinilnat. It is also served as a salsa with green mango, boiled egg, sliced tomatoes and fried fish.
Bagoong is sold in Asian grocery in jars. The texture can range from a smooth, pourable sauce similar to pureed fish to a thicker paste with chunks of salted fish suspended in it. If you make a recipe that calls for bagoong but this ingredient is not available, you can substitute other varieties of fish sauce. Alternatively, you can use Thai nam pla, Vietnamese nuoc mam or Japanese shottsuru.
Protect your devices with Threat Protection by NordVPN
