4 - 6 servings
How to cook Lapu-Lapu Escabeche
- 1 large whole (about 2 pounds) Lapu-Lapu (grouper)
- Salt to taste
- Cooking oil
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 2 tablespoons julienned ginger
- 1/2 small green papaya, peeled and grated
- 1 small red bell pepper, seeded and julienned
- 1 small green bell pepper, seeded and julienned
For Vinegar Sauce:
- 1 cup vinegar
- 1 tablespoon banana ketchup
- 1/4 cup sugar
- 1 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- Clean Lapu-Lapu, gut, remove the gills and rinse under cold running water thoroughly. Pat dry with a clean cloth or paper towel. Season with salt to taste and allow to sit for about 30 minutes.
- In a skillet over medium heat, heat about 2-inch deep of cooking oil. Add fish and cook, turning once or twice, until crisp and golden. Remove from heat and drain on paper towels. Keep warm.
- In a skillet over medium heat, heat about 1 tablespoon of cooking oil. Add onions, garlic and ginger and cook, stirring occasionally, until aromatic. Add grated papaya and bell peppers and cook, stirring regularly, until tender yet crisp. Remove from heat and keep warm.
- Place fried fish on serving platter and top with vegetable mixture. Just before serving, pour vinegar sauce over fish.
For Vinegar Sauce:
- In a sauce pot over medium heat, combine vinegar, banana ketchup, sugar and salt. Bring to a boil, stirring occasionally, until sugar and salt are dissolved. Add ketchup and stir to combine.
- In a bowl, combine cornstarch and water. Stir until smooth. Add to vinegar mixture and continue to cook, whisking continuously, until sauce thickens.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
The Lapu-Lapu Escabeche recipe very easy to prepare and so good!
another delicious Filipino dish is the sweet and sour fish. A Chinese origin but well-loved by almost all Filipinos. Best kind of fishes to be used in this recipe are the meaty but less bony like pompano, lapu-lapu or tilapia
Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence.
This recipe for Lapu-Lapu Escabeche serves/makes: 4 - 6 servings
The Lapu-Lapu Escabeche recipe is adopted from The Philippine Cookbook.
Main Ingredient: Grouper
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed