Grilled Tanigue with Bagoong Fried Rice
On cooking this grilled fish steak, you can use tanigue (Spanish Mackerel) or swordfish steak. On this recipe, it is served with bagoong alamang or shrimp paste fried rice. The most common fried rice served with most grilled fish or meat is garlic rice or java rice but this fried rice has a little twist of adding fermented shrimp paste. You can serve this on any occasion specially this coming summer while going to the beach.
- 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
- 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
- Marinate fish steaks in soy sauce, calamansi and black pepper for 30 minutes in the refrigerator.
- Meanwhile, heat olive oil in wok until smoking hot.
- Saute the shallots and garlic until fragrant. Add the shrimp paste and rice.
- Stir fry until well mixed. Set aside.
- Grill tanigue steak over hot coals, keeping it at least 5 inches above the coals.
- Cook for about 4 to 5 minutes per side or until done. Serve hot with fried rice.
- Garnish fried rice with sliced green mango.