How to Cook Grilled Tanigue with Bagoong Fried Rice
A complete meal of grilled tanigue fish with fried rice flavored with shrimp paste.
Servings: 4 servings
Calories: 280kcal
Ingredients
- 4 pieces tanigue Spanish mackerel steak or swordfish steak
- 2 Tbsp. premium soy sauce preferably Lee Kum Kee
- 2 pcs. calamansi
- 1/4 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
Instructions
How to cook Grilled Tanigue with Bagoong Fried Rice:
- 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.