Larang Recipe (Parrot Fish in Tausi)

Ingredients

2 T olive oil (or any cooking oil

2 slices (about ¼ lb each) parrot fish

seasoned salt to taste

7 garlic cloves, crushed

1 c coconut milk (we used fresh)

½ c red onion, sliced

½ red onion, sliced

¼ c diced tomato

2 T salted black beans, undrained

Preparation

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.

Using the same pan, sauté garlic until lightly browned using the oil previously used to fry the fish.

Add in onions and tomatoes. Sautee until onions are translucent.

Add in fish and coconut milk. Let cook until coconut milk boils. Season with seasoned salt only if you so desire.

Serve over warm over steamed rice.

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About

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.