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Linagpang na Bangus

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)
  • Salt
  • 2-3 cups boiling/hot water
The suggested way of broiling bangus for linagpang - whole with skin on.
How to make Linagpang na Bangus
  1. Flake broiled bangus, into "bite size" pieces.
  2. Mix with onions and tomatoes.
  3. Add boiling water and "sort of mix with force to bring out the flavors and juices". 
  4. Season with salt and garnish with  onion leaves.
  5. 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)
The recipe can be tweaked to suit your taste like adding chilies/siling labuyo for a spicy broth. Others also broil the tomatoes and onions before slicing them. Some recipes add guinamos to the broth and give it a saute before adding water and bringing it to a boil.

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