Have you tried a simple side of chopped tomato, onion, and bagoong isda? This straightforward Filipino mix can serve as either a side or a main accompaniment and, in my view, is best enjoyed with steamed white rice. Preparations vary across the Philippines depending on the regional type of fermented fish used.
I had this for a Good Friday lunch with fried tilapia. It was a simple meal but very satisfying. Although some observe lighter eating on certain days, the bold flavors of this dish made me reach for extra rice.
Some people may need time to develop a taste for bagoong-based dishes, but if you grew up around similar flavors, you may find it comforting and familiar. For many, this humble combination is more appealing than elaborate fare.
Different varieties of bagoong isda that work well here include bagoong monamon, bagoong terong, guinamos, and bagoong balayan. Each gives the salad a distinctive character, so feel free to use the type you prefer or have on hand.
Try this Chopped Tomato and Onion with Bagoong Isda and let us know how you like it.
Did you make this? If you snap a photo, please tag us on Instagram at @panlasangpinoy or use the hashtag #panlasangpinoy so we can see your creation!
Chopped Tomato and Onion with Bagoong Isda
Rate Recipe
Ingredients
- 2 medium plum tomatoes diced
- 1 small yellow onion chopped
- 2 tablespoons chopped scallion dahon ng sibuyas
- 5 tablespoons bagoong isda fermented fish
- 1 piece lemon or 3 pieces calamansi
- 1/8 teaspoon ground black pepper
Instructions
-
Combine the diced tomatoes, chopped onion, and bagoong isda in a bowl. Mix thoroughly so the flavors meld.
-
Squeeze in lemon or calamansi and add ground black pepper. Stir until evenly combined.
-
Garnish with chopped scallions for a fresh finish.
-
Serve alongside fried fish, bagnet, or plain rice. Share and enjoy!