Make Your Own Dried Fish Powder Using Danggit for a Dried Fish Pasta That’s as Salty as Your Ex

If Japanese cuisine has katsuoboshi, and Italian cuisine has bottarga, we have danggit. By this we mean a salty AF seafood flavor bomb that goes well with tons of carbs. Although it saddens us that danggit isn’t used in even half as many applications as the aforementioned. Which is why we made it into this dried fish powder that you can sprinkle on anything.


This dried fish powder goes great on fried rice, champorado, or even cooked vegetables. But for this recipe we went with a straightforward pasta. And just in time for Lent.

Dried Fish Pasta



Serving Size

2 people

Active Time

45 minutes

Total Time

45 minutes

  1. Heat oil in a pan over medium-high heat.
  2. Fry danggit until golden and crispy, then drain on paper towels.
  3. Using a food processor or mortar and pestle, crush danggit into a rough powder.
  4. Reserve one tablespoon of the powder for the top of the dish.
  5. To make the sauce, heat olive oil in a large skillet then add the garlic and pepper flakes.
  6. Cook for about 2 minutes until fragrant and the garlic has begun to soften.
  7. Add the cooked pasta and the danggit powder and toss together, adding pasta water by the tablespoon until a glossy sauce forms.
  8. Serve pasta in a bowl and top with reserved danggit powder.

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