This is one of those we call "recycled" dishes mainly because the main ingredient is left over grilled fish particularly bangus or milkfish. But we seem to love this so much, that most of the time, we don’t wait for left over to make linagpang, we purposely grill bangus.
Surprisingly, it seems that the linagpang I grew up with is very different from the ones I found online. But this post certainly will feature the one I love. Unlike the ones which requires much cooking, our version of this dish is very simple. In fact it requires no cooking at all, taken for granted that one is using left over grilled fish. Just slice and mix together the two basic ingredients; onions and tomatoes, though optional, onion leaves add more flavour and color.
Add your grilled fish of choice (manually "chunked") and sprinkle a little salt (you can adjust later). Finally add boiling water, mix everything and adjust the taste of the broth.