Linarang

Salted black beans and a little coconut milk, which makes it a stew rather than a braise.

Fish. Not vegetarian — contains fish.

Ingredients

• 800 g oily fish, in steaks
• 3 tablespoons salted black beans, rinsed
• 4 tomatoes, chopped
• 200 ml coconut milk
• 600 ml water
• 1 onion and 6 garlic cloves, chopped
• 1 thumb ginger, in matchsticks
• 4 siling haba, left whole
• 2 tablespoons oil

Method

1. SALTED BLACK BEANS ARE THE SEASONING, so there is no fish sauce and no salt in this list. Taste before adding either: the beans bring plenty.
2. Rinse the beans in a sieve under the tap and crush half of them with the back of a spoon. Crushing all of them makes it muddy.
3. Soften the onion, garlic and ginger in the oil, add the tomatoes and cook until they slump.
4. Add the beans and the water and simmer 10 minutes.
5. Lay the fish and the whole chillies in and simmer 12 minutes without stirring.
6. POUR THE COCONUT MILK IN AT THE END and bring it only to a tremble. Boiled, it splits into oil and grains, and there is no putting it back together.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes