What is Lamayo? Danggit Lamayo
What is Lamayo? Danggit Lamayo, refers to a fish marinated with vinegar, crushed garlic and crushed peppercorns, in this case the fish used is danggit. Lamayo is of course similar to Daing na Bangus which most of us are familiar with, specially in the Tagalog region. It is semi dried compared to dried fish or daing. Lamayo is usually from Palawan but it is also available in other parts of Mindanao and Visayas., the fresh danggit fish are sliced open and de-boned soak and/or washed with the marinade, then partially air or sun dried before frying.
The lamayo that are commercially available, are packed up in vacuum sealed bags that are then frozen. If you have visited Palawan then most likely you have seen it already as it is one of the best seller on Pasalubong Stores or changes are you have had it for breakfast at the hotel you stayed in. Frying lamayo to those who have done it is off course as simple as frying your favorite Daing na Bangus. But for the purpose of educating our readers who are looking how to cook lamayo please refer below.
Fried Dangit Lamayo
First make sure that your danggit lamayo is defrosted, remove all the crushed garlic and crushed peppercorns that are still clinging to the fish.
If you live overseas on building flats or apartments make sure that your stove air filters are turned on. Your neighbors may not like the smell of fried dried fish, there are instance that they may complain, I had a personal experience a neighbor come knocking at our door complaining about the stingy smell of frying dried fish.
In a wok or frying pan heat generous amount of cooking oil Fry uncovered at medium heat the marinated fish for 2 to 3 minutes each side, skin side first, defending on the size of the fish, or fry to desired doneness and crispiness. Serve with choice of dipping sauce or tomato salsa.