Ingredients with Measurements:
- 1 lb. fresh fish, cleaned and gutted
- 1 cup bagoong (fermented fish paste)
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 1/4 cup chopped onions
- 1/4 cup chopped garlic
- 1/4 cup chopped tomatoes
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Brush for basting
Step-by-step instructions:
1. In a bowl, mix together bagoong, vinegar, brown sugar, soy sauce, calamansi juice, onions, garlic, tomatoes, green onions, cilantro, and vegetable oil. Season with salt and pepper to taste.
2. Marinate the fish in the mixture for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Brush the grill with oil to prevent sticking.
5. Grill the fish for about 5-7 minutes on each side or until cooked through.
6. While grilling, baste the fish with the remaining marinade.
7. Once cooked, transfer the fish to a serving platter.
8. Garnish with chopped cilantro and green onions.
9. Serve hot with steamed rice.
- Time:
Preparation time: 40 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Any firm white fish can be used instead of fresh fish.
- Lemon juice can be used instead of calamansi juice.
- Canola oil can be used instead of vegetable oil.
Variations:
- Add sliced chili peppers for a spicy kick.
- Use different herbs such as basil or parsley for a different flavor.
Tips and tricks:
- Make sure to oil the grill or grill pan to prevent sticking.
- Baste the fish with the marinade while grilling for added flavor.
- Use a fish basket or foil to prevent the fish from falling apart while grilling.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a bed of steamed rice with a side of grilled vegetables.
Garnishes:
- Chopped cilantro and green onions
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, and bell peppers.
Troubleshooting advice:
- If the fish sticks to the grill, use a fish basket or foil to prevent it from falling apart.
Food safety advice:
- Make sure to clean and gut the fish properly before marinating and grilling.
Food history:
- Bagoong is a popular condiment in Filipino cuisine made from fermented fish or shrimp.
Flavor profiles:
- Salty, sweet, and tangy
Serving suggestions:
- Serve hot with steamed rice and a side of grilled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine