tolató

The term "tolató" refers to a culinary dish originating from the Philippines, specifically the Bicol region. It is a type of stew characterized by its rich, creamy texture and savory flavor. The primary ingredient in tolató is typically fish, most commonly mackerel or sardines, which are simmered in a base of coconut milk.

The preparation of tolató involves several key components that contribute to its distinctive taste. Beyond the fish and coconut milk, common additions include garlic, onions, ginger, and chilies. The chilies, particularly the siling labuyo (bird's eye chili), are often used generously, giving the dish a noticeable spicy kick, a hallmark of Bicolano cuisine. Other vegetables such as eggplant, water spinach (kangkong), or long beans may also be incorporated, adding texture and nutritional value.

The cooking process usually involves sautéing the aromatics before adding the fish and coconut milk. The stew is then simmered until the fish is cooked through and the sauce has thickened to the desired consistency. Seasoning is typically done with fish sauce or salt. Tolató is often served hot with steamed rice, making it a popular comfort food and a staple in many Filipino households, especially those with Bicolano roots. Its popularity stems from the harmonious blend of spicy, savory, and creamy flavors derived from its simple yet effective combination of ingredients.