Entree: Philippines – Visayas – Linagpang (Visayan-style grilled fish simmered briefly in a light ginger-tomato broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 bangus (milkfish) fillets, approx. 8 oz (225 g) each
- 1 tbsp (15 ml) vegetable oil for grilling or pan-searing
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves (9 g) garlic, minced
- 1 oz (28 g) fresh ginger, julienned
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 2 cups (480 ml) water
- 2 tbsp (30 ml) fish sauce (patis), more to taste
- 2 tbsp (30 ml) calamansi or lime juice
- 2 green onions, sliced (about 12 g)
- 1 small bird's eye chili, sliced (optional)
- 1/2 tsp (3 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Pat the bangus fillets dry and rub lightly with a little oil. Grill over medium-high heat or pan-sear until skin is blistered and fish is lightly charred, about 3–4 minutes per side. Transfer the grilled fillets to a plate.
2. In a medium pot, heat 1 tsp of oil over medium heat. Sauté the onion until soft, about 4–5 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Add the chopped tomatoes and cook until they begin to break down, 3–4 minutes. Pour in the water and bring to a gentle simmer.
4. Return the grilled fish to the pot, spooning some broth over them. Simmer gently uncovered for 5–7 minutes to allow the flavors to meld and the fish to finish cooking.
5. Stir in the fish sauce and calamansi or lime juice, taste and adjust seasoning with salt and pepper. Serve hot garnished with sliced green onions, sliced chili if using, and cilantro.