• 1.5 LBS Silver FIsh
  • ¾ cup sea salt, divided (half for cleaning and other to ferment )
  • 5 cloves garlic,chopped and divided
  • 30 grams ginger,finely chopped
  • ¾ cup vinegar
  1. Wash the silver fish and drain excess water. Place silver fish in a medium sized bowl and add half of the salt to clean the fish. Make sure that the fish is well coated with salt by gently mixing the fish.
  2. Using a strainer,drain excess water and throw water.
  3. In a small bowl, mix the remaining salt and vinegar until dissolve
  4. Add the silver into the mixture and mix the silver fish until it is all coated with salt and vinegar mixture.
  5. Drain the fish in a large container and add in the ginger and half of the garlic . Make sure to keep the liquid mixture as shown on the video.
  6. Transfer fish into a sterilized container and put the remaining garlic on top. Pour the liquid and seal the container.
  7. Store Bagoong in a dark place for 3 weeks
Recipe by The Skinny Pot at