Entree: Philippines – Cebuano – Linarang (Cebuano sour fish stew cooked with bilimbi or tamarind, ginger, garlic, and fish sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm-fleshed fish (such as tuna, mackerel, or snapper), cut into 1–2 inch (2.5–5 cm) chunks (such as tuna)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), sliced
- 5 cloves garlic, about 0.53 oz (15 g), crushed
- 2-inch (5 cm) piece fresh ginger, about 1 1/16 oz (30 g), julienned
- 2 medium tomatoes, about 10 oz (285 g), chopped
- 6 kamias (bilimbi) or 2 tbsp (30 ml) tamarind paste as substitute
- 2 tbsp (30 ml) patis (fish sauce)
- 1 cup (240 ml) water or light fish stock
- 2 long green chilies, about 11/16 oz (20 g), slit lengthwise (adjust to taste)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) turmeric (optional, for color)
- 1/2 tsp (2.5 g) salt, or to taste
- 2 stalks green onion, about 11/16 oz (20 g), sliced for garnish
- 1/4 cup (8 g) fresh cilantro or culantro leaves for garnish (optional)

Show original ingredient measurements

- 1.5 lb (680 g) firm-fleshed fish (such as tuna, mackerel, or snapper), cut into 1–2 inch (2.5–5 cm) chunks (such as tuna)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), sliced
- 5 cloves garlic, about 15 g, crushed
- 2-inch (5 cm) piece fresh ginger, about 30 g, julienned
- 2 medium tomatoes, about 10 oz (285 g), chopped
- 6 kamias (bilimbi) or 2 tbsp (30 ml) tamarind paste as substitute
- 2 tbsp (30 ml) patis (fish sauce)
- 1 cup (240 ml) water or light fish stock
- 2 long green chilies, about 20 g, slit lengthwise (adjust to taste)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) turmeric (optional, for color)
- 1/2 tsp (2.5 g) salt, or to taste
- 2 stalks green onion, about 20 g, sliced for garnish
- 1/4 cup (8 g) fresh cilantro or culantro leaves for garnish (optional)

Instructions

1. Rinse fish chunks and pat dry. In a bowl combine fish chunks with 1 tbsp (15 ml) patis and a pinch of black pepper; set aside to marinate 10 minutes.
2. Heat oil in a wide saucepan over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
3. Add chopped tomatoes and cook until they soften, about 3–4 minutes. Stir in kamias (bilimbi) or tamarind paste, remaining 1 tbsp (15 ml) patis, turmeric if using, and water or stock; bring to a gentle simmer.
4. Add marinated fish pieces carefully to the simmering broth and cook gently without stirring vigorously so the fish stays intact, about 6–8 minutes.
5. Add green chilies and adjust seasoning with salt and black pepper. Simmer 1–2 more minutes until flavors meld. Garnish with sliced green onion and cilantro or culantro and serve hot with steamed rice.