From the recipe collection
Ginisang Sagket
Trusted prepared sagket cooked with garlic, onion, ginger, tomato, and chili into a concentrated Apayao-style relish for rice and vegetables.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- Makes about 1 cup
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Inspect the sagket container and discard it if swollen, moldy, slimy, or putrid-smelling. Keep it cold until the pan is ready.
- Heat oil and sauté garlic, onion, and ginger over medium heat until aromatic.
- Add tomatoes and cook until they break down and the pan looks saucy.
- Stir in the sagket and chilies. Cook 5–7 minutes, scraping the pan, until the relish bubbles throughout.
- Taste only after heating. Add calamansi only if the condiment needs brightness; do not add salt automatically.
- Cook a little longer if watery, but stop before the fish solids become hard and dry.
- Serve in small portions with rice and steamed vegetables and refrigerate leftovers promptly.