Larang

Linarang, larang or nilarang is a Filipino fish stew prepared with fish in a spicy coconut milk spiced with garlic, shallots, tomatoes, fermented black beans, chillies and sometimes sour fruits.

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?

Larang

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Linarang, larang or nilarang is a Filipino fish stew prepared with fish in a spicy coconut milk spiced with garlic, shallots, tomatoes, fermented black beans, chillies and sometimes sour fruits.

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Ingredients

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• 1 kg hapuka or grouper, cut into cubes
• 1 red capsicum, chopped
• 1 cup coconut milk
• 1/2 cup coconut cream or kakang gata
• 2 cups water
• 2 tbsp salted black beans, lightly mashed
• 2 pcs tomatoes, chopped
• 1/2 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
• oil
• chopped spring onions, to garnish

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Instructions

1. Generously season fish with salt.
2. Heat oil in a wok then pan fry fish until its lightly browned on both sides, remove from wok then set aside.
3. Using the same wok, remove all but 3 tablespoons of the oil then sauté garlic, shallots and ginger.
4. Add tomatoes, chillies and black beans then cook until tomatoes are soft.
5. Pour the coconut milk, add the capsicum, then let it boil in high heat, add the fish simmer in high heat for 5 minutes.
6. Pour the water and coconut cream, lower the heat then simmer for 5 more minutes or until fish is cooked through.
7. Mix in lemon juice, season with fish sauce and freshly ground black pepper. Serve garnished with spring onions

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