Larang is an old Philippine recipe, however not everyone knows of it. Parrot fish (molmol in Cebu, or isda sa bato ) is the perfect fish for the recipe, but in Cebu some use bakasi (bakasi Ells) other use some fish like tuna , even salmon and Kyampaw (rays in general). Tausi simply means fermented black beans. In the Philippines, it always comes with its own sauce/water.

PARROT FISH IN TAUSI

INGREDIENTS

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

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

Ingredients:
fish (isda sa bato)
mangga hilaw or tamarind ( mango or tamarind)
sibuyas bumbay (onion)
ajos (garlic)
kamatis (tomatoes)
sili green (green pepper)
Procedure:

1. sautee ajos, bumbay, kamatis
2. add fish. cover.
3. add a little water. let simmer.
4. add mangga/tamarind, sili
5. season to taste

done. basta mao na akong version.mas lami-an ko sa dili daghan ug sabaw. kanang baligya of course daghan na sabaw, pero mura na og tinuwa. the taste should be aslum2x and halang2x. daghana bumbay.

(that is my version, much delicious if not have much soup, that taste should like be sour and chili. pour more Onion)

[Source Sol_Itaire istorya.net]