From the recipe collection
Sagket with Tomato and Chili
Prepared Apayao sagket stirred with ripe tomato, onion, chili, and calamansi into a sharp fermented-fish rice relish.
- Prep time
- 15 min
- Cook time
- 0 min
- Yield
- Makes 1 cup
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Ingredients
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Method
- Use only sagket from a trusted producer or validated process; this recipe does not teach home fermentation.
- Taste a very small amount to judge saltiness before adding other ingredients.
- Dice tomatoes and drain excess watery seeds.
- Combine sagket, tomato, onion, and chili in a non-reactive bowl.
- Add calamansi and vinegar only as needed to brighten the saltiness.
- Balance with a pinch of sugar and black pepper if the ferment is very sharp.
- Rest refrigerated for 10 minutes and serve in small portions with rice.
- Refrigerate immediately after serving and use within two days.