Filipino Gluten-Free Seafood Feast: Succulent Bagoong Fried Fish with Garlic Rice and Crispy Lumpia
Discover a delicious and easy-to-make Filipino gluten-free seafood feast featuring succulent bagoong fried fish, garlic rice, and crispy lumpia that will impress your family and friends with its mouthwatering flavors and stunning presentation.
Allergens
Fish (Fish)
Ingredients
- 1 whole fish, cleaned and cut into serving pieces
- 3 tbsp bagoong alamang (fermented shrimp paste)
- 1 cup rice, uncooked
- 4 cloves garlic, minced
- 2 cups vegetables of your choice (e.g., cabbage, carrots, bell peppers)
- 8 pieces lumpia wrappers
- Oil for frying
- Salt and pepper to taste
Instructions
- Begin by preparing the garlic rice: Rinse the uncooked rice in cold water, then cook according to package instructions. Once cooked, add the minced garlic and mix well. Set aside. Prepare the bagoong fried fish: Season the fish pieces with salt and pepper. In a deep pan, heat enough oil for frying. Dip each piece of fish in bagoong alamang before frying until golden brown and cooked through. For the lumpia, add your choice of vegetables to the lumpia wrappers, along with a small amount of bagoong alamang. Roll up the wrapper tightly and secure with toothpicks if needed. Deep fry until crispy and golden brown.
Chef’s Insight
Use a high smoke point oil, like vegetable or canola oil, for frying to prevent overcooking and burning the fish.
Notes
Adjust the level of seasoning according to personal preference.