Lahutab

Lahutab is a traditional dish from the Philippines, particularly popular in the Visayas region. It is a type of fish stew, typically prepared with a variety of fish, such as tilapia, bangus (milkfish), or even catfish, depending on availability and regional preference. The dish is known for its rich, savory flavor and tender texture.

The preparation of lahutab involves simmering the fish in a mixture of coconut milk, water, and various spices. Common spices used include garlic, onions, ginger, and black pepper. The stew is often thickened with cornstarch or tapioca starch, giving it a creamy consistency. In some variations, vegetables like bell peppers, tomatoes, or eggplant may be added for extra flavor and nutrition.

Lahutab is typically served with steamed rice, making it a hearty and satisfying meal. It is often enjoyed during special occasions, family gatherings, and festivals. The dish has gained popularity not only in the Philippines but also in the Filipino diaspora, where it is appreciated for its comforting taste and cultural significance.

Despite its simplicity, lahutab is a beloved dish that reflects the Filipino culinary tradition of using locally available ingredients to create flavorful and nourishing meals. Its versatility and adaptability make it a staple in many Filipino households and restaurants.