Guisadong Alamang (Sauteed Fresh Krill)

Guisadong alamang is a very simple stir fried fresh krill dish that you will surely like. Just for the info, fresh alamang is not to be mistaken as bagoong alamang which is already salted and fermented. Fresh alamang can be bought in the local wet market but sometimes it can be seasonal. By the way, just to mention some info about the alamang, I thought those were baby shrimps that are catched by fishermen using a fine net. But actually those are small species of shrimps called “krill”. They are also a good source of omega 3 oil.

Discovering the Delights of Fresh Alamang

Guisadong fresh alamang is a humble yet flavorful Filipino dish that brings out the natural taste of fresh krill through a simple sautéing process. If you’re unfamiliar with it, don’t confuse fresh alamang with bagoong alamang, which is the fermented and salted version often used as a condiment. This recipe uses fresh krill, a seafood delicacy that can be found in local wet markets, especially in coastal towns. Fresh alamang is seasonal, though, so if you spot it, don’t hesitate to grab some.

Interestingly, what many think are baby shrimp are actually krill, a tiny species of shrimp that thrives in both saltwater and freshwater environments. They’re not only delicious but are also packed with Omega-3 fatty acids, making them a nutritious addition to your meal. This simple dish is ideal for beginners, requiring minimal ingredients yet delivering a satisfying burst of flavors.

A Brief History of Alamang in Filipino Cuisine

Alamang has long been a staple in Filipino cuisine, particularly in coastal regions where fresh seafood is abundant. Traditionally, Filipinos have always made the most out of the natural resources available to them, and dishes using alamang or krill are a perfect example of that. The fresh version, used in this recipe, is commonly stir-fried or sautéed with basic aromatics like garlic, onion, and tomatoes, creating a savory and slightly tangy dish that pairs well with steamed rice.

Filipino households often associate alamang with bagoong, the fermented version that is saltier and stronger in flavor. However, fresh alamang or krill has its own charm and is particularly beloved for its subtle sweetness. It’s a dish that brings together simplicity and tradition, which is why it continues to be a favorite in many Filipino homes today.

Sautéing Fresh Alamang for Maximum Flavor

Preparing guisadong fresh alamang is all about highlighting the delicate, natural flavor of the krill. The cooking process is quick and straightforward, which makes it perfect for weeknight dinners or even for beginner cooks. The key here is to start with the freshest ingredients possible, particularly when it comes to the krill. Since fresh alamang can sometimes be hard to come by, it’s best to buy it when in season, clean it thoroughly, and cook it right away to maintain its flavor.

Once your krill is washed and drained, the next step is sautéing it with garlic, onions, and tomatoes. This trio forms the backbone of most Filipino sautéed dishes, offering a rich base of flavor. As the onions soften and the tomatoes turn tender, the krill absorbs the savory and slightly tangy notes from the aromatics. The beauty of this dish lies in its simplicity—you don’t need a ton of spices or seasonings, just a touch of salt and pepper to bring everything together.

Pairing with Dipping Sauce: Calamansi and Patis

Though the dish itself is delicious on its own, a simple dipping sauce made from calamansi juice and patis (fish sauce) elevates it to another level. The tangy acidity of calamansi balances out the mild sweetness of the krill, while the fish sauce adds an umami depth. This dipping sauce is traditional in many Filipino meals, as it brings out the flavors of the main dish without overpowering it.

Calamansi, a small citrus fruit native to the Philippines, is often used in Filipino cooking for its sharp, sour taste. It resembles a lime but offers a distinct flavor that’s hard to replicate. Combining it with patis gives you a condiment that’s both refreshing and savory, perfect for complementing the delicate taste of sautéed alamang.

Serving and Enjoying Guisadong Alamang

Once cooked, serve the guisadong alamang hot, preferably with a steaming bowl of rice. The combination of tender krill, sautéed tomatoes, and onions creates a comforting, homey dish that’s perfect for any meal of the day. Whether you’re enjoying it for lunch or dinner, this sautéed krill dish is a quick and satisfying way to bring a little bit of the sea to your table.

For a little extra flavor, you can drizzle some of the calamansi-patis sauce over the dish before eating or keep it on the side for dipping. The combination of the mildly sweet krill and the sharp, tangy sauce is a match made in heaven. This dish also pairs well with grilled vegetables or a side of fried eggplant for a heartier meal.

Nutritional Benefits of Krill

Beyond its delightful flavor, krill is packed with nutrients. Like most seafood, it’s rich in omega-3 fatty acids, which are essential for heart health. Krill oil, in particular, is known for its ability to reduce inflammation and improve brain function. Eating fresh alamang is a delicious way to incorporate these benefits into your diet, especially for those who don’t eat larger types of seafood frequently.

The protein content in krill also makes this dish a filling option for anyone looking to add more seafood to their meals without the heaviness of larger fish or meats. It’s a great dish for those who are just starting to explore seafood or for anyone looking for a light, satisfying meal.

A Taste of Tradition in Every Bite

Guisadong fresh alamang might be simple, but it’s a dish full of heart and history. It represents the resourcefulness of Filipino cuisine, where even the smallest seafood catch can be turned into a delicious and nutritious meal. As you savor each bite, you’re not only enjoying the subtle sweetness of the krill but also the rich culinary heritage of the Philippines.

Whether you’re a beginner in the kitchen or a seasoned cook looking to try something new, this dish is an easy yet rewarding way to experience the flavors of the Philippines. From the sautéed aromatics to the tender krill, every element of this dish works together in harmony, making it a must-try for anyone who loves Filipino food or is curious about exploring it.

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How To Cook Guisadong Fresh Alamang (Sauteed Fresh Krill)

Guisadong fresh alamang is a humble yet flavorful Filipino dish that brings out the natural taste of fresh krill through a simple sautéing process.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Seafood

Cuisine: Filipino

Keyword: ginisang alamang, guisadong alamang, sauteed krill

Servings: 8 servings

Calories: 122kcal

Author: Manny

Ingredients

For the guisadong alamang

• 1 kilo fresh alamang fresh krill
• 1 medium size onion chopped
• 1/2 head cloves garlic minced
• 1/4 kilo juicy tomatoes chopped
• a pinch of salt and pepper
• 3 Tbsp. cooking oil

For the dipping sauce

• 3 Tbsp. patis or fish sauce
• 5 pcs calamansi juice

Instructions

For the guisadong alamang

• Wash the krill or alamang in running water using a sieve. Drain.
• Heat oil and saute garlic and onion until the onions are wilted. Add tomatoes and saute until it becomes tender.
• Add the fresh alamang and saute until half cooked.
• Add a pinch of salt and pepper. Continue to saute until done. Serve hot.

For the sauce

• Mix the calamansi juice and patis to make a dipping sauce.

Notes

Cooking Tips: 

Choose the Freshest Alamang

For the best flavor, always use fresh krill when making guisadong alamang. Look for alamang that is bright, firm, and has a mild scent of the sea. Avoid ones that smell overly fishy or have a mushy texture, as this indicates they are no longer fresh.

Sauté on Medium Heat

When sautéing the garlic, onions, and tomatoes, keep the heat at medium to prevent burning. This allows the aromatics to slowly release their flavors, giving the dish a rich, savory base. Rushing the process on high heat can result in unevenly cooked ingredients and a bitter aftertaste.

Season Lightly

Since alamang has a natural briny taste, be cautious with adding salt and seasonings. A small pinch of salt and pepper is often enough to enhance its flavor without overpowering it. Let the calamansi-patis dipping sauce provide additional seasoning to balance the dish.