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.
- 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
- 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