Linagpang nga Bangrus

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.

We usually broil bangus for that purpose – just cooked whole (still with scales but cleaned of, course) over charcoal. Then it is coarsely flaked or maybe bigger chunks according to the one who cooks.

It is then mixed with slices of fresh tomatoes (other recipes call for broiled ones though), onions and salt.

Hot water is poured before serving and a quick “tosses” ensures the mix of the flavors of the broiled fish and the vegetables. Other recipes add siling labuyo and onion leaves for flavor and visual presentation.

With an aroma that inviting and a simple yet very delicious broth, one could easily enjoy this dish even with eyes closed.

It’s just the great taste of freshness of the ingredients and the simplicity of how it is cooked. But I’d rather have my eyes open, lest I miss those succulent “tyan sang bangrus”!

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