There’s an unwritten rule in the house – leftover fried fish will become cardillo while broiled fish becomes linagpang. While cardillo involves a more complicated process of making an egg-based broth for the fish, making linagpang is just easy as 1-2-3. It has become quite a dish in the house as there’s no need to wait for leftover fishes – bangus in particular, in order to make linagpang.
Here's the recipe for Linagpang na Bangus
- 1 whole bangus, sinugba/inihaw/broiled with skin on
- 2 whole onions, sliced
- 4 big tomatoes, sliced
- Onion leaves (garnish)
- 2-3 cups boiling/hot water
|The suggested way of broiling bangus for linagpang - whole with skin on.|
How to make Linagpang na Bangus
- Flake broiled bangus, into "bite size" pieces.
- Mix with onions and tomatoes.
- Add boiling water and "sort of mix with force to bring out the flavors and juices".
- Season with salt and garnish with onion leaves.
- Serve hot.
While this recipe is for bangus, other fishes can also be used like tilapia, catfish and other fishes that can be broiled with scales on.
|Linagpang na Pantat (Catfish)|