Pikhong

Pikhong is a traditional Filipino dish originating from the Bicol region of the Philippines. It is a type of stew or soup made primarily with fish, typically a whole fish or large pieces of fish, simmered in a flavorful broth. The defining characteristic of Pikhong is its use of fermented shrimp paste, known as bagoong, which imparts a distinct salty and umami flavor to the dish.

The preparation of Pikhong usually involves sautéing aromatics such as garlic, onions, and ginger. The fish is then added along with water or broth, and the bagoong. Other ingredients commonly included are vegetables like tomatoes, eggplant, and leafy greens such as pechay or spinach. The stew is typically cooked until the fish is tender and the vegetables are cooked through, allowing the flavors to meld together.

Pikhong is often served hot, accompanied by steamed rice. It is a staple in Bicolano households and is appreciated for its rich, savory taste and the healthy inclusion of fish and vegetables. The intensity of the bagoong can vary, and some recipes may incorporate chili peppers for a spicy kick, reflecting the general preference for spicy food in the Bicol region. While bagoong is central to its flavor profile, variations exist depending on regional availability of ingredients and personal preferences.