How to Cook Grilled Tanigue with Bagoong Fried Rice
Recipe type: Fish Recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 pieces tanigue (Spanish mackerel) steak or swordfish steak
  • 2 Tbsp. premium soy sauce, preferably Lee Kum Kee
  • 2 pcs. calamansi
  • ¼ tsp. ground black pepper
For the fried rice:
  • 3 Tbsp. olive oil
  • 2 Tbsp. minced shallot or red onion
  • 2 tsp. minced garlic
  • 1 Tbsp. bagoong alamang or shrimp paste
  • 4 cups cooked jasmine rice
  • finely sliced green mango for garnishing
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How to cook Grilled Tanigue with Bagoong Fried Rice:
  1. Marinate fish steaks in soy sauce, calamansi and black pepper for 30 minutes in the refrigerator.
  2. Meanwhile, heat olive oil in wok until smoking hot.
  3. Saute the shallots and garlic until fragrant. Add the shrimp paste and rice.
  4. Stir fry until well mixed. Set aside.
  5. Grill tanigue steak over hot coals, keeping it at least 5 inches above the coals.
  6. Cook for about 4 to 5 minutes per side or until done. Serve hot with fried rice.
  7. Garnish fried rice with sliced green mango.
Recipe by Panlasang Pinoy Meat Recipes at