Bagoong is a condiment commonly used in Filipino cuisine. It is a fermented fish or shrimp paste that is usually salty, savory, and pungent. Bagoong is made by layering fresh fish or shrimp with salt in a container and allowing it to ferment for several weeks or months. The fermentation process breaks down the proteins in the fish or shrimp, resulting in a paste that is rich in umami flavor.
Bagoong is used in a wide variety of Filipino dishes, including stews, soups, and vegetable dishes. It is often used as a flavor enhancer and is usually added in small amounts to give dishes a rich, savory taste.
Bagoong is also used as a dipping sauce for vegetables and grilled meats, and is a popular condiment for green mangoes and other fruits. There are many different types of bagoong, which can vary in flavor and texture depending on the type of fish or shrimp used and the method of fermentation.