Nilarang na bakasi
Nilarang na bakasi is a traditional Cebuano dish, especially associated with Cordova, Cebu in the Philippines.Bakasi refers to small reef eels, commonly called moray eels.Nilarang describes cooking seafood in a tangy, spicy broth—typically with tomatoes, ginger, onions, garlic, chilies, and a souring ingredient such as tamarind.The result is a rich, sour-and-spicy eel soup somewhat similar to sinigang or paksiw. It is a popular local delicacy and is sometimes traditionally believed to have aphrodisiac properties.
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Ingredients
- 1½ pounds reef eel cleaned or other firm-fleshed eel, cut into 2-inch pieces
- 1 teaspoon salt divided, plus more to taste
- 2 tablespoons vegetable oil
- 5 cloves garlic minced
- 1 medium yellow onion sliced
- 2 tablespoons fresh ginger cut into thin strips
- 3 medium tomatoes chopped
- 2 tablespoons fermented black beans (tausi), rinsed and lightly mashed
- 4 cups water or seafood stock
- ½ cup fresh bilimbi sliced (kamias), or use 2 tablespoons tamarind concentrate adding more to taste
- 1-2 long green chilies slit lengthwise
- 1 small hot chili sliced, optional
- 1 tablespoon fish sauce
- ¼ teaspoon ground black pepper
- 2 scallions sliced
Instructions
- Prepare the eel: Rinse the cleaned eel pieces and pat dry. Rub with ½ teaspoon salt, then set aside for 10 minutes.
- Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the garlic, onion, and ginger. Cook for 2–3 minutes, until fragrant.
- Cook the tomatoes: Add the chopped tomatoes and fermented black beans. Cook for about 5 minutes, stirring and crushing the tomatoes until they soften.
- Make the broth: Pour in the water or seafood stock. Add the bilimbi and chilies. Bring to a boil, then reduce the heat and simmer for 8 minutes.If using tamarind concentrate instead of bilimbi, add it after the broth begins simmering.
- Cook the eel: Gently add the eel pieces. Simmer, partially covered, for 15–20 minutes, or until the eel is opaque, tender, and fully cooked. Avoid stirring vigorously so the pieces remain intact.
- Season: Add the fish sauce, black pepper, and remaining ½ teaspoon salt. Taste and adjust with more tamarind, fish sauce, or chilies as desired.
- Serve: Sprinkle with sliced scallions and serve hot with steamed white rice.
If bakasi is unavailable, use commercially sourced freshwater eel, conger eel, or a firm fish such as catfish. Purchase tropical reef eel only from a reputable seafood supplier because some large reef eels may carry ciguatera toxin, which cooking does not destroy.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 383kcal (19%)Carbohydrates: 12g (4%)Protein: 36g (72%)Fat: 21g (32%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 214mg (71%)Sodium: 1080mg (47%)Potassium: 857mg (24%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 6852IU (137%)Vitamin C: 47mg (57%)Calcium: 79mg (8%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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