Larang (Parrot Fish in Tausi)

Larang (Parrot Fish in Tausi)


  • 2 T salted black beans, undrained
  • 1 c coconut milk (we used fresh)
  • 2 slices (about ¼ lb each) parrot fish
  • 7 garlic cloves, crushed
  • 2 T olive oil (or any cooking oil
  • ½ red onion, sliced
  • seasoned salt to taste
  • ¼ c diced tomato


  1. Season both sides of fish with seasoned salt.
  2. 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.
  3. Using the same pan, sauté garlic until lightly browned using the oil previously used to fry the fish.
  4. Add in onions and tomatoes. Sautee until onions are translucent.
  5. Add in fish and coconut milk. Let cook until coconut milk boils. Season with seasoned salt only if you so desire.
  6. Serve over warm over steamed rice.

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