From the recipe collection
Tigi Patis Calamansi Sawsawan
A concentrated calamansi-fish-sauce dip using Tigi patis, garlic, onion, and chili for grilled seafood, pork, and rice meals.
- Prep time
- 15 min
- Cook time
- No cooking
- Yield
- Makes about 1 1/2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Place the 1/2 cup trusted prepared Tigi patis or another regional fish sauce in a clean bowl and taste a small amount so you understand its starting saltiness and acidity.
- Finely chop the listed garlic and red onion and slice the chilies.
- Stir tigi patis, calamansi, the listed 1/3 cup water, and optional sugar together until the sugar dissolves.
- Fold in the chopped onion, garlic, and chilies and press the onion lightly to release its juices.
- Chill the finished sawsawan for 15–30 minutes, allowing the calamansi, tigi patis, and aromatics to mellow into one another.
- Test the dip with grilled fish or rice rather than alone, then correct it with calamansi, a pinch of sugar, or a spoonful of water as needed.
- Pour the finished tigi-patis sawsawan into a clean covered jar, serve only what is needed, and chill the remainder promptly.