Have you had a side dish composed of chopped tomato, onion, and bagoong isda? Actually, this can also be both a side dish and a main dish at the same time, and it is best eaten with steamed white rice, in my opinion. The preparation of this concoction can be different on every region in the Philippines because of the type of fermented fish available.
I just had this for good friday lunch along with fried tilapia. It was a simple meal, but it was delicious. I know that I should eat less during these days, but the good taste of the side dish made me have more rice.
Some people might need to develop an acquired taste for them to like this dish. In my case, it was not needed since I grew-up in Manila and was able to taste several similar dishes. To me, this is better than fancy food.
Some of the types of bagoong isda (fermented fish) that can be used to make this dish are bagoong monamon, bagoong terong, guinamos, and bagoong balayan.
Try making this Tomato and Onion with Bagoong Isda side dish and let us know how you like it.
- 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
- ⅛ teaspoon ground black pepper
- Combine tomato, onion, and bagoong in a bowl. Mix well.
- Add lemon or calamansi and ground black pepper. Continue to mix until well blended.
- Top with chopped scallions.
- Serve with fried fish or bagnet. Share and enjoy!