4 - 6 servings
How to cook Fried Lapu-Lapu with Pineapple Sauce
- 1 whole Lapu-Lapu (Grouper), 1 3/4 to 2 pounds weight
- 1/2 carrot, peeled and julienned
- 2 chili picante (ordinary finger chili will do), tops cut off, seeds scraped off, then julienned
- 1 slice ginger, julienned
- 1/2 onion, peeled and sliced very thinly
- 3 cloves garlic, finely minced
- 1 cup unsweetened pineapple juice (canned or freshly squeezed)
- 1 tablespoon lemon or calamansi juice
- 1/2 tablespoon Dijon mustard
- 1 teaspoon tapioca (or corn) starch
- Sugar to taste
- Salt and freshly grated black pepper to taste
- 1 tablespoon flour
- 1 cup cooking oil
- Score the fish by making an incision about half an inch deep along its length on both sides. Season all over with salt and pepper, including the cavity.
- In a small sauce pan, mix together the pineapple juice, Dijon mustard, and lemon or calamansi juice. Add sugar, one teaspoonful at a time, until you reach a balance of sweetness and sourness that you prefer.
- Stir in the starch until completely dissolved. Cook over medium heat, stirring occasionally, until thick and clear. To make sure that no floury taste remains, lower the heat, cover and simmer for about 5 minutes. Set aside.
- Heat the cooking oil in a frying pan. Dredge both sides of the fish in flour and shake off the excess.
- Over high heat, fry the fish until a crisp coating has formed, flipping halfway through the cooking to fry both sides evenly.
- Remove the fish from the oil and drain on paper towels or place on a wire strainer to allow excess oil to drip off.
- Transfer 1 tablespoon of the oil to a small frying pan. Pan fry the onion, garlic, carrot, bell pepper and ginger for about 45 seconds or just until they start to soften.
- To assemble: Place the fish on a serving platter. Arrange the vegetables on top. Pour the sauce over the fish and vegetables.
- Stir then serve the Fried Lapu-Lapu with Pineapple Sauce hot with steamed white rice.
The Fried Lapu-Lapu with Pineapple Sauce
recipe very easy to cook and so good!
I used lapu-lapu for this dish, but any firm, fleshy fish will do. Good choices include labahita and maya-maya.
This recipe for Fried Lapu-Lapu with Pineapple Sauce serves/makes: 4 - 6 servings
The Fried Lapu-Lapu with Pineapple Sauce recipe is adopted from The Philippine Cookbook.
Main Ingredient: Grouper
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed