Dish

Lamayo

Lamayo is made by marinating dried fish in vinegar, garlic, and black pepper. The fish is then pan-fried until it is crispy and golden brown. The dish is typically served with steamed rice and a side of vegetables.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Technique

Origins and history

Lamayo is a traditional Filipino dish that has been around for centuries. It is believed to have originated in the southern region of the Philippines, where dried fish is a common ingredient in many dishes. The dish has since spread throughout the country and is now a popular dish in many Filipino households.

Dietary considerations

Lamayo is high in protein and low in fat, making it a healthy option for those looking to reduce their fat intake. It is not suitable for vegetarians or vegans due to the use of fish.

Variations

There are many variations of Lamayo, including Lamayo with tomatoes and onions, and Lamayo with calamansi juice. Some recipes also call for the addition of soy sauce or fish sauce for a saltier flavor.

Presentation and garnishing

Lamayo is typically served on a plate with the fish in the center and the rice and vegetables arranged around the edges. It is garnished with sliced chili peppers and chopped cilantro.

Tips & Tricks

To make the dish less salty, soak the dried fish in water for 30 minutes before marinating it.

Side-dishes

Lamayo is typically served with steamed rice and a side of vegetables, such as sautéed bok choy or steamed okra. It can also be served with a side of sliced tomatoes and onions.