From the recipe collection
Bagoong Balayan
A balanced serving mix for bottled Bagoong Balayan, brightened with calamansi, tomato, onion, and chili without hiding the fermented fish flavour.
- Prep time
- 15 min
- Cook time
- 0 min
- Yield
- Makes about 1 1/2 cups
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Ingredients
Tick ingredients as you prepare.
Method
- Stir the bagoong in its container and measure it into a non-reactive bowl.
- Taste a small amount first so you know its saltiness and acidity before adding anything.
- Stir in calamansi juice or vinegar one tablespoon at a time.
- Fold in tomato, onion, and chili, keeping the pieces distinct rather than crushing them into the bagoong.
- Add sugar only if the mixture tastes aggressively salty or sharp; it should not become sweet.
- Let stand 5–10 minutes so the onion softens slightly. Add water only if the consistency is too thick to spoon.
- Serve in very small portions with green mango, fried fish, grilled food, or hot rice, and refrigerate leftovers immediately.