Linarang
Filipino cuisine
Linarang, also known as larang or nilarang, is a Filipino fish stew originating from the Central Visayas islands. It is made with fish in a spicy and sour coconut milk-based broth with garlic, red onions, tomatoes, fermented black beans (tausi), chilis, and sour fruits.
Etymology
The name linarang or nilarang (lit. "done as larang"), is the affixed form of the Cebuano verb larang, meaning "to stew with coconut milk and spices". The word is originally a synonym of the ginataan cooking process (ginat-an or tinunoan in Cebuano), but has come to refer exclusively to this particular dish.
Description
Linarang is prepared by first sautéing the fish with garlic, red onions, and tomatoes. It is then added to a broth with fermented black beans (tausi), chilis, and a souring agent. The souring agent is usually bilimbi (iba), unripe mangoes, or tamarind (sambag), but can also be any sour fruit.
Variations
Linarang can vary depending on the type of fish used. The most commonly used are porcupinefish (tagotongan), stingrays (pagi), barracuda (rompe), triggerfish (pakol, pugot, and tikos), marlin (malasugui), cobia or snakehead (tasik), parrotfish (molmol or isda sa bato), and Spanish mackerel (tanguigue).
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This entry incorporates text from “Linarang” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.