 "Laing" is the name of the dish in most parts of the Philippines, but it is more commonly known as "pinangat" in the Bicol region where it originated.However, the name can be confused with "pinangat na isda", which is a different dish made with fish cooked in a slightly sour broth similar to "sinigang".The confusion stems from the original meaning of the verb "pangat" in the languages of Southern Luzon, which simply means to cook fish or meat in a broth of water and salt.