Pro Tips
**Chef's Tips & Troubleshooting:**
Snakehead fish (haruan/dalag) has a strong, earthy flavor that stands up to the bold palapa paste. Clean it thoroughly and remove all the dark membrane along the bone line — that's where the muddy taste lives.
The palapa paste should be sautéed until the raw edge of garlic and ginger cooks off, about 2–3 minutes. Under-sautéed paste tastes sharp and raw; well-sautéed paste is fragrant and mellow.
Sweet potato leaves or pechey work as the green vegetable. Add them in the last 3 minutes — they cook quickly and turn mushy if overdone. The greens absorb the coconut-turmeric sauce beautifully.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Inaluban a Haruan
Inaluban a Haruan is a distinctive Maranao dish from the shores of Lake Lanao in Mindanao, featuring snakehead fish (haruan) simmered in rich coconut milk with sweet potato leaves. Unlike the more familiar ginataan na isda from northern Philippines, this dish carries the unmistakable influence of Southeast Asian Muslim cuisine — the fish is first grilled over charcoal, then gently poached in a coconut broth spiced with turmeric, ginger, and the signature Maranao condiment called palapa, a pounded paste of shallots, ginger, and bird's eye chilies. The result is a golden-hued, aromatic stew that balances creamy richness with a gentle heat, served with steamed rice at festive Maranao gatherings called kanduli.
Instructions
- Prepare the palapa (spice paste): In a mortar and pestle or blender, combine the chopped spring onions, ginger, birds eye chilies, and shallots. Pound or blend until you get a coarse, fragrant paste. Set aside.
- Season the snakehead fish with salt, pepper, and a squeeze of calamansi if available. Grill the fish over charcoal or in a hot pan until the skin is golden brown and the flesh is cooked through, about 5 to 7 minutes per side. Set aside.
- Heat cooking oil in a large pot over medium heat. Add the sliced turmeric and cook for about 30 seconds until fragrant — the oil will take on a golden-yellow color.
- Add the palapa paste to the pot and saute for 2 to 3 minutes, stirring constantly until the spices are fragrant and the raw edge has cooked off.
- Pour in the coconut milk and coconut cream. Stir well to combine and bring to a gentle simmer. Season with fish sauce and freshly ground black pepper.
- Add the sweet potato leaves and sliced red capsicum. Simmer for 5 minutes until the greens are just wilted.
- Gently place the grilled fish into the simmering coconut broth. Add the pechay on top. Simmer for another 5 to 8 minutes — do not boil vigorously or the coconut milk may curdle.
- Taste and adjust seasoning. Serve hot with steamed white rice. The fish should be flaky and infused with the turmeric-spiced coconut sauce.
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Pro Tips & Troubleshooting
Snakehead fish (haruan/dalag) has a strong, earthy flavor that stands up to the bold palapa paste. Clean it thoroughly and remove all the dark membrane along the bone line — that's where the muddy taste lives.
The palapa paste should be sautéed until the raw edge of garlic and ginger cooks off, about 2–3 minutes. Under-sautéed paste tastes sharp and raw; well-sautéed paste is fragrant and mellow.
Sweet potato leaves or pechey work as the green vegetable. Add them in the last 3 minutes — they cook quickly and turn mushy if overdone. The greens absorb the coconut-turmeric sauce beautifully.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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