Thursday, May 27, 2010

Dip: Fermented Salted Fish with Liver Spread

In the Philippines, if there's fried fish in a meal there will be a common side dish either salted eggs with tomato or green mango with fermented fish/shrimp paste dip. But I never thought liver spread can be added to fermented salted fish (bagoong). My friend Eva gave me this recipe and for me it really taste good. It's not salty at all!

3 tablespoon fermented fish
1 small can liver spread
3 cloves garlic, minced
1/2 small onion, chopped
1 teaspoon vinegar (I used lemon)
dash of sugar
water (if too dry)

In a pan, heat 1 teaspoon oil and saute garlic and onion.
Add liver spread and fermented fish. Add vinegar, water and sugar. Mix well.  Serve with green mango.

Here's a sample of how we eat mango with fermented fish dip with meal. My husband cooked this in Las Vegas and sent it to me the day I was making the fermented fish dip.
Kain na! (Let's eat!)

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FoodTripFriday said...

sorry for the late visit,your entry surely looks appetizingly droolable (if there such term,lol)
Btw way, FoodTripFriday Week#63 is up and I hope you can visit. :)

☺lani☺ said...

It's ok, I was late posting it anyways! TGIF!

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