Larang Recipe (Parrot Fish in Tausi)

21 Jun 2017

Larang is an old Philippine recipe, however not everyone knows of it. Parrot fish (molmol in some parts of the Philippines) is the perfect fish for the recipe because of its flaky texture. This recipe is cooked with coconut milk and tausi (salted black beans).

Summary

Yield	Servings
Prep time	15 minutes
Cooking time
Total time	15 minutes

Description

Larang is an old Philippine recipe, however not everyone knows of it. Parrot fish (molmol in some parts of the Philippines) is the perfect fish for the recipe, although you may use some fish like tuna or even salmon. Tausi simply means fermented black beans. In the Philippines, it always comes with its own sauce/water.

Ingredients

2 T

olive oil (or any cooking oil

1 lb

parrot fish, sliced into 3 or 4 parts

seasoned salt to taste

garlic cloves, crushed

1 1⁄2 c

coconut milk (first extract if fresh coconut milk is used) – divided into 1 c and ½ c

1⁄2 c

red onion, sliced

1 c

diced red tomato

2 T

salted black beans, undrained

1⁄2 c

red bell pepper, sliced

a few sliced green onions to garnish, optional

Instructions

Note: If you are not comfortable with bones in your fish, then you need to debone this or have someone do this for you.

Season both sides of fish with seasoned salt.

Heat oil in pan over medium heat. When ready (oil is hot but no smoking hot), fry fish with both sides lightly browned. Set aside.

Heat a clean pan over medium heat and add 1 tablespoon cooking oil. When oil is hot but not smoking add garlic, onions and tomatoes. Sauté until lightly browned.

Add the fried fish and gently incorporate with the rest of the ingredients.

Pour in 1 c coconut milk and tausi. Simmer until sauce is reduced to half.

Add in the rest of coconut milk and bell pepper. Simmer for 2 more minutes, and then turn off heat.

Serve over warm over steamed rice

Seafood