Larang is a rich coconut fish stew brightened with lemon and salty black beans.
50 minutes · Serves 5
Ingredients for Larang
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 tomatoes, chopped
1/2 thumb-sized ginger, thinly sliced
1 whole garlic, minced
3 shallots, thinly sliced
2 bird's-eye chillies, finely chopped
Juice of 1 lemon
Sea salt, to taste
Fish sauce, to taste
Oil, for frying
Chopped spring onions, for garnish
How to cook Larang
1.Season the fish generously with sea salt. Heat oil in a wok over medium-high heat and fry fish until lightly browned on both sides; set aside.
2.Leave 3 tablespoons oil in the wok. Sauté garlic, shallots, and ginger until fragrant, then cook tomatoes, chillies, and black beans until tomatoes soften.
3.Add coconut milk and capsicum; bring to a boil over high heat. Return fish and simmer for 5 minutes.
4.Pour in water and coconut cream. Lower heat and simmer 5 minutes, until the fish is cooked through and flakes easily.
5.Stir in lemon juice, season with fish sauce and black pepper, and garnish with spring onions before serving.
