''Lumlom'' is a pre-colonial
Filipino fermented fish dish originating from the province of
Bulacan in the
Philippines. It is uniquely prepared by burying the fish (typically
milkfish or
tilapia) in mud for a day or two, allowing it to
ferment slightly. After fermentation, it is cleaned and cooked as ''
paksiw sa tuba'', with spices,
nipa vinegar
Nipa palm vinegar, also known as ''sukang sasâ'' or ''sukang nipa'', is a traditional Filipino vinegar made from the sap of the nipa palm (''Nypa fruticans''). It is one of the four main types of vinegars in the Philippines, along with cocon ...
, and sometimes
coconut cream. It is popularly eaten as ''pulutan'' (accompanying dish for drinking alcohol).
See also
*
Kinilaw
*
Binagoongan
*
Daing
*
Tapai
References
{{Philippines-cuisine-stub
Fermented fish
Philippine fish dishes