Kinunung: Savory Fermented Fish Rice Cake & Adobo Glaze
A modern interpretation of Filipino kakanin and adobo traditions featuring a steamed savory rice cake infused with fermented fish paste. It is served with pan-seared wild-caught fish in a vinegar-garlic brine, delivering deep umami without refined sugar or seed oils.
A little context
Traditional kakanin often relies on refined sugar, while adobo commonly uses white sugar to balance vinegar. This version honors the fermentation roots of Filipino cuisine by using clean-label bagoong and organic rice, stripping out industrial seed oils and added sugars. We use coconut oil for steaming and searing to align with traditional fats while supporting heart health.
The longevity story
This dish leverages the gut-health benefits of fermented fish paste (bagoong) and the anti-inflammatory omega-3 fatty acids found in wild-caught mackerel. The use of coconut vinegar and fresh aromatics like ginger and garlic provides polyphenols that support metabolic health. By replacing refined sugar with the natural acidity of vinegar and the savory depth of fermentation, we maintain flavor complexity while avoiding blood sugar spikes.
Method
- 01
Prepare the rice cake batter
In a bowl, whisk together the sifted rice flour, coconut milk, rinsed fermented fish paste, and olive oil until smooth. Let rest for 10 minutes to hydrate the flour.
- 02
Steam the rice cakes
Grease 4 small ramekins or a loaf pan with coconut oil. Pour the batter in, cover with cheesecloth, and steam over boiling water for 25-30 minutes until a toothpick comes out clean.
- 03
Make the vinegar brine
While cakes steam, combine coconut vinegar, smashed garlic, julienned ginger, and peppercorns in a saucepan. Simmer for 10 minutes to infuse flavors, then reduce heat to low.
- 04
Sear the fish
Pat the wild-caught fish fillets dry and season with sea salt. Heat coconut oil in the cast-iron skillet over medium-high heat. Sear skin-side down for 3 minutes until crisp, then flip.
- 05
Braise in brine
Pour the warm vinegar brine over the seared fish in the skillet. Cover and simmer on low for 5 minutes until the fish is opaque and flakes easily.
- 06
Reduce the sauce
Remove fish to a plate. Increase heat and boil the remaining brine until it thickens slightly into a glaze, about 2 minutes.
- 07
Serve
Unmold the warm savory rice cakes onto plates. Top with the seared fish and drizzle generously with the vinegar-garlic glaze. Garnish with fresh scallions.
Nutrition facts
Per serving · 1 of 4- — Saturated
- 10 g
- — Polyunsaturated
- 6 g
- Carbohydrates
- 58 g
- — Fiber
- 0 g
- — Sugars
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 521 mg
- Potassium
- 346 mg
Estimated from USDA FoodData Central for matched ingredients (80% ingredient coverage). Values vary with brand, preparation, and exact measurements.
Pro tips
- ✦Rinse the fermented fish paste quickly under cold water to remove excess salt without losing the umami flavor.
- ✦Choose coconut vinegar that is cloudy and unfiltered to ensure you are getting the probiotic benefits.
- ✦Ensure your fish is skin-on; the fat renders into the pan and creates a natural emulsion for the sauce.
- ✦If gluten-free rice flour is unavailable, use sprouted brown rice flour for a higher fiber content.
- ✦Source wild-caught mackerel or albacore from MSC-certified fisheries to minimize heavy metal exposure.
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Substitutions
- wild-caught albacore tuna → wild-caught Arctic char or rainbow trout (similar fat profile, sear for 4 minutes per side)
- fermented fish paste (bagoong) → homemade anchovy paste (mash 10 anchovy fillets with garlic and salt for a cleaner sodium profile)
- coconut vinegar → apple cider vinegar (raw, unfiltered) (provides similar acidity and gut-health benefits)
Storage
Store fish and cake separately in glass containers in the fridge for up to 3 days. Reheat cake in steamer to retain texture; do not microwave fish.
What to serve with it
- Green tea or hibiscus tea to aid digestion
- Sparkling water with fresh lime wedge
- Side of grilled bok choy with garlic oil
FAQ
Can I make this without glutinous rice flour?+
Yes, substitute with brown rice flour for a less sticky, nuttier texture, though steaming time may increase by 5 minutes.
Is the fermented fish paste safe for low-sodium diets?+
Bagoong is naturally high in sodium. Rinse it well and balance with extra fresh garlic and ginger to maintain flavor without adding salt.
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