Marotaba

Marotaba is a traditional dish originating from the Philippines, particularly popular in the Bicol region. It is a savory stew, typically made with fish or seafood, simmered in a rich coconut milk broth. The distinctive flavor of marotaba comes from the combination of fresh coconut milk, ginger, garlic, onions, and a variety of local spices and seasonings.

Commonly used fish for marotaba include tuna, mackerel, or even shrimp. The preparation usually involves sautéing the aromatics before adding the fish and then the coconut milk. The stew is often simmered until the fish is cooked through and the sauce has thickened slightly. Some variations may include vegetables such as pechay, okra, or taro leaves, adding texture and nutritional value to the dish.

Marotaba is usually served hot with steamed rice, making it a comforting and flavorful meal. It is a staple in Bicolano cuisine, celebrated for its simplicity yet depth of flavor, showcasing the region's abundant seafood and reliance on coconut milk as a base for many dishes. The dish embodies the characteristic taste of Bicolano cooking, which often features a balance of creamy, spicy, and savory elements.