Linagpang is a traditional Filipino dish from the Visayan region, particularly in Western Visayas.

It's a
simple yet flavorful soup that features grilled or roasted fish or seafood, often served with a coconut
milk-based broth. Here's a basic recipe for making Linagpang:

Ingredients:

 2-3 pieces of whole fish (commonly used are small to medium-sized fish like tamban, tulingan,
or bangus)

 1 small green papaya, peeled and sliced into thin strips (you can also use string beans or other
vegetables)

 1 small onion, chopped

 3 cloves garlic, minced

 2-3 red or green chili peppers (siling labuyo), minced (adjust to your desired level of spiciness)

 2-3 stalks lemongrass, pounded and tied into a knot

 2-3 pieces ginger slices

 2-3 cups coconut milk (you can use canned coconut milk or extract fresh coconut milk from
grated coconut)

 Fish sauce (patis) or salt to taste

 Water

 Cooking oil for grilling the fish

 Banana leaves for wrapping the fish (optional)

Instructions:

1. Grill or Roast the Fish:

 You can choose to grill or roast the fish. If using a grill, you can brush the fish with a bit
of oil and grill them until they are cooked and have a smoky flavor. If roasting, you can
wrap the fish in banana leaves and roast them until they are done. Remove the skin and
bones, then break the fish into smaller pieces.

2. Prepare the Coconut Milk:

 If using fresh coconut, grate the coconut flesh and extract the coconut milk by squeezing
it through a cheesecloth. If using canned coconut milk, you can skip this step.

3. Start the Soup:

 In a large pot, heat a bit of cooking oil over medium heat.

 Saute the chopped onion and minced garlic until they become fragrant and translucent.

4. Add the Ingredients:

  Add the grilled or roasted fish pieces, green papaya (or your chosen vegetables), minced
chili peppers, ginger slices, and lemongrass to the pot.

 Pour in the coconut milk and enough water to create the desired thickness of the soup.
You can add more coconut milk for a richer flavor or more water if you prefer a thinner
consistency.

5. Season:

 Season the soup with fish sauce (patis) or salt to taste. You can adjust the saltiness
according to your preference.

6. Simmer:

 Allow the soup to simmer over low heat for about 10-15 minutes, or until the papaya (or
vegetables) is tender and the flavors are well combined.

7. Serve:

 Remove the lemongrass knots and ginger slices before serving.

 Linagpang is traditionally served hot and enjoyed with steamed rice.

Linagpang is known for its comforting, slightly smoky, and creamy coconut flavor. The combination of
grilled or roasted fish and coconut milk creates a unique and delicious soup.