✓ Pareve
Larang — Kosher Fish in Black Bean Tausi Sauce
A Filipino classic made kosher — red snapper or grouper simmered in a deeply savory fermented black bean sauce with garlic, ginger, and vine-ripened tomatoes.
The Story Behind Larang
In the coastal kitchens of Cebu and across the Visayas, larang has been a fisherman’s supper for generations — whole fish lowered into a bubbling bath of fermented black beans, garlic, and tomatoes, the broth turning deep amber and savory-funky by the time it hits the table. The dish is simple, direct, and absolutely alive with umami. It is the kind of food that reminds you why coastal Filipino cooking is considered one of the most underrated seafood cuisines on earth.
The word tausi — the fermented black bean paste at the heart of larang — is itself borrowed from the Hokkien Chinese tâu-sî, a trace of the centuries-long merchant relationship between the Philippine archipelago and the Fujian coast. Sephardic Jewish traders who traveled the spice routes of Southeast Asia in the 16th and 17th centuries would have encountered similar preserved black bean preparations across port cities from Batavia to Manila. The fermentation technique — salted, aged legumes used as a flavoring agent — shares a conceptual kinship with the preserved lemons, dried fish, and brine-cured olives that appear throughout Sephardic kitchens from Thessaloniki to Marrakech.
Adapting larang for a kosher table requires two changes and two changes only: choosing a fish with verifiable fins and scales (red snapper and grouper are ideal — beautiful, meaty, and available at most kosher fishmongers), and sourcing a certified kosher tausi. Both are achievable. The result is a dish that loses nothing of its Filipino soul and gains the clarity of knowing exactly what is in the pot.
Serve this over steamed jasmine rice for a complete Shabbat-friendly weeknight dinner, or pair it with burekas as part of a Sephardic-inspired Friday night spread. It reheats beautifully, making it ideal for meal-prep during busy holiday weeks.
What Makes This Recipe Special
- Authentically Filipino: The technique — pan-searing the fish before simmering in sauce — gives you crisp skin and a fully flavored broth, exactly as larang is made in Cebu.
- Certified kosher ingredients only: Red snapper and grouper are unambiguously kosher; no borderline species. The tausi sourcing guide below removes all uncertainty.
- Deeply umami, with no dairy: Fermented black beans, soy sauce, and fish juices build a layered savory sauce — completely pareve, suitable at any kosher meal.
- 40 minutes start to finish: One pan, minimal prep. Weeknight-ready without compromising on depth of flavor.
- Culturally layered: A genuine intersection of Filipino, Chinese, and Sephardic Jewish culinary history — the kind of dish that opens a dinner-table conversation.
- Flexible heat level: Add fresh chili for the classic Visayan kick, or omit entirely for a family table with young children.
☛ Halachic Notes
Pareve status: This dish contains no meat or dairy. It is fully pareve and may be served at either a meat or dairy meal, or as a standalone course. There is no wait time required between this dish and either meat or dairy.
Kosher fish — fins and scales: Red snapper (Lutjanus campechanus) and grouper (Epinephelus spp.) both possess readily visible fins and scales and are universally accepted as kosher. Purchase from a reliable kosher fishmonger or inspect the scales yourself before filleting. If buying pre-cut fillets, look for a kosher certification on the packaging or buy the fish whole and have it cut in front of you.
Tausi (fermented black beans): Traditional tausi is typically packaged without kosher supervision. You have two options: (1) Purchase a brand bearing a recognized kosher certification — check the OU, OK, Star-K, or cRc databases before buying; or (2) substitute with 3 tablespoons of rinsed, drained canned black beans mashed with 1 teaspoon of kosher-certified soy sauce and ½ teaspoon of rice vinegar. The substitute is slightly less funky but produces an excellent sauce.
Soy sauce: Most mainstream soy sauces contain wheat and require kosher certification. Use a brand with reliable hashgacha (OU, OK, cRc). Gluten-free tamari certified kosher is a suitable substitute.
Checking for blood spots in fish: Unlike eggs, fish do not require checking for blood spots according to most poskim. However, if a blood spot is visible on the fish flesh, it is customary to cut it out before cooking.
Pas Yisroel: Not applicable — this recipe contains no bread or baked goods. If serving with rice, rice does not require Pas Yisroel considerations.
Hafrashat challah: Not applicable — no flour-based dough is used.
Brachot: The bracha before eating fish is She’hakol nihyeh bidvaro. After the meal, recite Borei nefashot. If served alongside bread (challah), bentching covers everything. If serving with rice, recite Borei minei mezonot before the rice and Al hamichya after (rice is mezonot according to most Ashkenazic poskim; Sephardic poskim recite borei pri ha’adama and borei nefashot).
Ingredients
Baker’s percentages do not apply to non-bread recipes. Weights are given for precision; volume measurements for convenience.
| Ingredient | Grams | Volume / Count | Notes |
|---|---|---|---|
| ‣ Fish & Marinade | |||
| Red snapper or grouper fillets (skin-on) | 680 g | 1½ lb / 4 portions | Kosher-certified; skin-on for best texture |
| Kosher salt | 6 g | 1 tsp | For seasoning fish before searing |
| White pepper, ground | 1 g | ¼ tsp | Traditional in Filipino cooking |
| ‣ Tausi Sauce | |||
| Tausi (kosher-certified fermented black beans), rinsed | 60 g | 3 Tbsp | See substitute in Halachic Notes above |
| Neutral oil (grapeseed or canola) | 30 g | 2 Tbsp | Kosher-certified |
| Garlic cloves, minced | 20 g | 6 cloves | — |
| Fresh ginger, grated | 12 g | 1 Tbsp | About a 2 cm knob |
| Vine tomatoes, diced | 250 g | 2 medium | Or 200 g canned diced tomatoes, drained |
| Kosher-certified soy sauce | 30 g | 2 Tbsp | Low-sodium preferred |
| Rice vinegar | 15 g | 1 Tbsp | Kosher-certified; or cane vinegar |
| Sugar | 8 g | 2 tsp | Balances the salt of the tausi |
| Fish stock or water | 120 g | ½ cup | Use kosher pareve fish stock or plain water |
| Fresh red chili, sliced (optional) | 10 g | 1 small | Omit for mild version |
| ‣ To Finish & Serve | |||
| Green onions (scallions), sliced | 30 g | 3 stalks | White and green parts separated |
| Fresh coriander (cilantro), roughly chopped | 10 g | Small handful | Optional garnish; check for bugs |
| Steamed jasmine rice, for serving | — | As needed | Mezonot / al hamichya (see brachot above) |
Step-by-Step Instructions
Step 1 — Prepare and Season the Fish
Pat the fish fillets completely dry with paper towels — this is the single most important step for achieving a proper sear. Season both sides generously with kosher salt and white pepper. Let the fillets rest uncovered at room temperature for 10 minutes while you prepare the sauce ingredients. Dry, room-temperature fish sears; cold, wet fish steams.
Step 2 — Prepare the Tausi
Place the fermented black beans in a small bowl and cover with cold water. Let soak for 2 minutes, then drain and rinse again — this removes excess salt without washing away the fermented flavor. Use the back of a fork to roughly mash about half the beans, leaving some whole for texture. Set aside. If using the substitute method, mash the rinsed canned black beans with soy sauce and rice vinegar until a coarse paste forms.
Step 3 — Sear the Fish
Heat 1 tablespoon of oil in a large, heavy-bottomed skillet (cast iron or stainless steel, not non-stick) over medium-high heat until the oil shimmers and a drop of water flicked in evaporates immediately. Place the fish fillets skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 3–4 minutes until the skin is deep golden and releases cleanly from the pan. Flip and cook 1–2 minutes more, until just opaque through. Transfer to a plate — the fish will finish cooking in the sauce. Do not overcrowd the pan; sear in two batches if needed.
Step 4 — Build the Aromatics
Reduce heat to medium. Add the remaining tablespoon of oil to the same pan (do not wipe it — those browned bits are flavor). Add the white parts of the green onions, garlic, and ginger. Stir-fry for 60–90 seconds until fragrant and softened, scraping up any fond from the bottom of the pan. Add the sliced chili if using. The kitchen should smell immediately vivid and aromatic.
Step 5 — Add Tomatoes and Tausi
Add the diced tomatoes to the pan. Cook, stirring occasionally, for 3–4 minutes until the tomatoes soften and release their juices and the mixture looks jammy. Stir in the mashed tausi and cook for 1 minute, pressing it into the tomato mixture — this step blooms the fermented flavor and is essential for depth. You will see the sauce shift from bright red to a deeper, more complex terracotta.
Step 6 — Finish the Sauce
Pour in the soy sauce, rice vinegar, sugar, and stock (or water). Stir to combine and bring to a gentle simmer over medium heat. Taste and adjust: the sauce should be savory-forward with a slight sweetness and a background tang. If it is too salty, add a splash more stock or water and a pinch more sugar. Simmer for 2 minutes to meld the flavors.
Step 7 — Return the Fish to the Pan
Nestle the seared fish fillets into the simmering sauce, skin-side up. Spoon sauce over the top of each fillet. Cover the pan and cook on low for 3–5 minutes, until the fish is just cooked through (internal temperature 63°C / 145°F, or until it flakes easily at the thickest point with gentle pressure). Do not overcook — larang is at its best when the fish is just set and still moist.
Step 8 — Garnish and Serve
Remove from heat. Scatter the green parts of the sliced scallions and the checked cilantro (if using) over the fish. Serve immediately over steamed jasmine rice, spooning the sauce generously over everything. The sauce is the soul of the dish — don’t be shy with it.
Storage & Make-Ahead
Same day: Larang is best eaten the day it is made. The fish continues to absorb the sauce as it sits, which is actually an improvement — leftovers are often even better.
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently covered in a pan over low heat with a splash of water; do not microwave fish if you can avoid it.
Freezing: Not recommended for cooked fish fillets — the texture becomes mealy. However, the tausi sauce alone freezes well for up to 1 month. Make a double batch of sauce and freeze half; sear fresh fish when you want to serve.
Make-ahead strategy: The sauce (Steps 4–6) can be prepared up to 2 days ahead and refrigerated. When ready to serve, reheat the sauce, sear fresh fish, and finish in the pan. This makes it practical for a Shabbat day lunch — cook the fish before Shabbat, refrigerate covered, and serve cold or at room temperature (larang is delicious served at room temperature on a warm day).
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Fish sticks to the pan | Pan not hot enough; fish was wet or cold | Pat fish completely dry, bring to room temperature, and make sure the oil is shimmering before adding the fish. Do not move the fish — it will release when it is ready. |
| Sauce is too salty | Tausi not rinsed enough; soy sauce too salty | Add more stock or water (50 ml at a time), a pinch more sugar, and a squeeze of lemon juice. Always rinse tausi twice before using. |
| Sauce is too thin | Too much liquid added; tomatoes were very watery | Remove fish from pan and reduce sauce over medium heat, uncovered, for 3–5 minutes before returning fish. Alternatively, mash a few more tausi beans into the sauce to thicken. |
| Fish is overcooked and dry | Simmered too long in sauce; fillets were thin | Use a thermometer (63°C / 145°F is done). Thin fillets may only need 2 minutes in the sauce — check early. The fish finishes cooking from residual heat. |
| Sauce lacks depth / tastes flat | Tausi not bloomed in oil; aromatics undercooked | Press tausi into the hot pan for a full minute before adding liquid (Step 5). Make sure garlic and ginger are properly cooked — raw garlic produces a harsh, sharp flavor rather than a sweet, mellow base. |
Frequently Asked Questions
Is tausi (fermented black bean paste) kosher?
Tausi is made from fermented soybeans and salt — the base ingredients are intrinsically pareve. However, the fermentation process and packaging environment of most commercially available tausi brands are not under kosher supervision. This means you cannot assume it is kosher without checking. Look for a recognized kosher certification mark (OU, OK, Star-K, cRc) on the label. If you cannot find certified tausi, use the black bean substitute described in the Halachic Notes section above — it produces an excellent result and is available under numerous kosher certifications.
What fish can I use instead of red snapper or grouper?
Any firm kosher fish with visible fins and scales will work beautifully. Good alternatives include: sea bass (branzino), tilapia, striped bass, or mahi-mahi. Avoid very delicate fish (sole, flounder) as they tend to break apart during the sauce step. In traditional Filipino larang, the dish is made with locally caught parrot fish — which is not kosher due to the difficulty of reliably verifying scale coverage — hence the adaptation to snapper or grouper, which present no ambiguity.
How is this different from regular larang?
Authentic Cebuano larang is typically made with parrot fish (molmol) or other locally caught reef fish, cooked whole in a thin, heavily spiced broth. This kosher version uses skin-on fillets for easier handling at a home kosher kitchen (no whole fish means no question about the gill area or internal organs). The sauce here is also slightly thicker and richer than a traditional larang broth, making it more versatile for pairing with rice as a complete dish. The flavor profile — fermented black bean, garlic, ginger, tomato — is faithful to the original.
Can I make this dish for Shabbat?
Yes — larang is excellent for Shabbat. Cook the fish completely on Friday, refrigerate it in the sauce, and serve cold or at room temperature for the Shabbat day meal. The sauce actually improves overnight as the fish absorbs more flavor. Alternatively, prepare only the sauce on Friday and sear fresh fish for Friday night dinner, leaving the leftover sauce for a different use. Since the dish is pareve, it can be served at either the meat or dairy Shabbat meals.
Can I serve this alongside other Sephardic dishes?
Absolutely. Larang sits naturally alongside other pareve Sephardic fish preparations. Consider serving it as part of a Rosh Hashanah seder alongside mufleta or burekas for a multicultural Yom Tov table that honors the global reach of the Jewish diaspora. The dish pairs well with plain steamed rice, roasted vegetables, or a simple green salad — all of which are pareve and work at any kosher meal.
Enjoying This Recipe?
Save it for your next Shabbat menu — or explore more kosher recipes from around the world.