Linarang or nilarang is a Cebuano verb that means “to stew with coconut milk and spices”. So basically, it is ginataan Cebuano style. A dish prepared commonly with Parrotfish (Molmol), Stingrays (Pagi), Marlin (Malasugui), Snakehead (Tasik), Puffer fish (Tagontongan) and Spanish Mackerel (Tanguigue) cooked in a spicy coconut milk spiced with garlic, shallots, tomatoes, fermented black beans, chillies and sometimes sour fruits like tamarind, unripe mangoes and/or bilimbi.
There are two popular ways of preparing this some use coconut milk with a bit of sour fruits and others cook it heavily with sour fruits without the coconut milk making it more like a sinigang. For me I don’t have a preference as I love sinigang but for our recipe today it will be cooking it with coconut gives a really nice flavour to the dish. How about you which do you prefer?
- 1 kg hapuka or grouper, cut into cubes
- 1 red capsicum, chopped
- 1 cup coconut milk
- ½ cup coconut cream or kakang gata
- 2 cups water
- 2 tbsp salted black beans, lightly mashed
- 2 pcs tomatoes, chopped
- ½ thumb sized ginger, thinly sliced
- 1 whole garlic, minced
- 3 shallots, thinly sliced
- 2 pcs birds eye chillies, finely chopped
- juice from one lemon
- sea salt
- fish sauce
- chopped spring onions, to garnish
- Generously season fish with salt.
- Heat oil in a wok then pan fry fish until its lightly browned on both sides, remove from wok then set aside.
- Using the same wok, remove all but 3 tablespoons of the oil then sauté garlic, shallots and ginger.
- Add tomatoes, chillies and black beans then cook until tomatoes are soft.
- Pour the coconut milk, add the capsicum, then let it boil in high heat, add the fish simmer in high heat for 5 minutes.
- Pour the water and coconut cream, lower the heat then simmer for 5 more minutes or until fish is cooked through.
- Mix in lemon juice, season with fish sauce and freshly ground black pepper. Serve garnished with spring onions