Linagpang na Bangus is the smokey, delicious hug for rainy day blues
We Pinoys enjoy our grilled fish with a heap of java rice and atsara, but what if we told you that smokey flavors are also great for soups?
We Pinoys enjoy our grilled fish with a heap of java rice and atsara, but what if we told you that smokey flavors are also great for soups?
The Western Visayas region is famous for its Linagpang na Manok. This literally means, “barbecued chicken soup.” The traditional recipe includes tomatoes, ginger, coconut milk, and native chicken which are combined to give a refreshingly light yet flavorful taste.
This time, we’ll be giving a twist to this well-loved recipe using bangus tinapa and tanglad or lemongrass. What we get is a smoky and more tangy version that is just as satisfying and more healthy.
Just like any other kind of fish, smoked bangus or Tinapa is also very healthy. It’s high in protein, niacin, and vitamin B12, all essential for proper function of the body. These nutrients also make tinapa a good option to help prevent coronary heart disease and increase endurance.
Making soups is an easy way to prepare an inexpensive but nutritious meal. It can also give your immune system a boost and stave off colds and flu. And because of the tanglad or lemongrass ingredient of this recipe, it helps soothe your stomach and prevents bloating.
Linagpang na Bangus Tinapa
Ingredients
1 large Sarangani Bay Smoked Deboned Milkfish
2 medium onions, sliced
2 medium tomatoes, quartered
2 stalks tanglad, sliced diagonally
4 stalks spring onions
1 tablespoon calamansi juice
1 whole green finger pepper
4 cups water
Procedure
1. Broil or grill smoked milkfish. Set aside in a deep fish.
2. In a saucepan, place onions, tomatoes, tanglad, spring onions,calamansi juice and pepper. Add water. Put to a rapid boil and turn off heat.
3. Pour broth over smoked fish. Cover for 2 minutes.
4. Serve hot.
