| Course | Main dish |
|---|---|
| Place of origin | Philippines |
| Region or state | Bulacan |
| Similar dishes | Burong isda,Tinapayan,Balao-balao,Narezushi, |
Lumlom is a pre-colonialFilipinofermented fish dish originating from the province ofBulacan in thePhilippines. It is uniquely prepared by burying the fish (typicallymilkfish ortilapia) in mud for a day or two, allowing it toferment slightly. After fermentation, it is cleaned and cooked aspaksiw sa tuba, with spices,nipa vinegar, and sometimescoconut cream. It is popularly eaten aspulutan (accompanying dish for drinking alcohol).[1][2][3][4]
_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byexpanding it. |
