Palaweño flavors
Danggit Lamayo
Palawan's signature breakfast fish — rabbitfish butterflied and marinated in vinegar, garlic, and pepper, then only briefly sun-dried so it stays half-moist (lamayo). Pan-fried crisp and served with garlic rice, egg, and spiced vinegar.
About this dish
Lamayo is a Visayan and Palaweño drying technique that sits halfway between fresh and fully dried fish: rather than curing the fish until hard like classic danggit, the butterflied fish is marinated — typically in vinegar, crushed garlic, salt, and black pepper — and then sun-dried for only a few hours, leaving it pleasantly moist inside while developing a savoury, lightly cured exterior. In Palawan the technique is applied to rabbitfish (danggit), as well as to tamban (sardine) and bisugo, and the result is a beloved breakfast staple: pan-fried until the edges crisp and served with sinangag (garlic fried rice), a fried egg, and a dipping bowl of spiced coconut vinegar in the classic 'silog' format. Sweet-salty, garlicky, and intensely savoury, danggit lamayo is also a popular pasalubong, sold vacuum-packed in markets and pasalubong shops throughout Puerto Princesa.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Public markets and pasalubong shops in Puerto Princesa; breakfast eateries island-wide