Nilarang is a Filipino fish stew recipe originated from Central Visayas. It is basically sour overloaded with kamias and tomatoes. Some Larang recipe is also added with coconut milk.
Ingredients:
- 3/4 kg Pandawan
- 5 medium sized tomatoes
- Green Chilis
- Bell Pepper
- Spring Onions
- 1 white Onion
- 5 cloves garlic
- 1 cup Kamias
- 1 cup black beans
- 1 cup kangkong leaves
- 3 tablespoon cooking oil
- 1.5 liter of water
Procedure:
- Clean and prepare all the ingredients. Remove the liquid of black beans.
- Heat oil in a pot. First saute the sliced onions, garlic, and ginger. Then add the tomatoes, and kamias.
- Add water,soy sauce, and black beans. Simmer for 5 minutes. Add the fish and bring to boil.
After it boils add the kangkong leaves, chilis, spring onions, and bell pepper. Simmer for another 5 minutes and done.
This is a must try delicious recipe in Cebu. It's taste is so comforting. Larang is available in carenderia and restaurants especially at Pasil Market, biggest fish market in the Visayas. At carenderia the price per serving starts from 50 PHP ( 6 STEEM )- 120 PHP (14.63 STEEM).
The most common fish for Larang are porcupine fish, parrot fish, sting rays, and eels. I used the Pandawan fish because it was my first time saw it. The price is 200 PHP per kilo (24.39 STEEM). The taste is good and mild.
I would like to invite @natz to join the contest.
