4 - 5 servings
How to cook Steamed Lapu-Lapu with Oyster Sauce
- 1 large whole Lapu-Lapu (grouper), about 3 pounds (or any firm, white, fleshy fish)
- 1/2 whole garlic bulb, crushed, peeled and finely minced
- 1 onion, cut into very thin slices
- 1 thumb-sized ginger, cut into matchsticks
- 2 tablespoons oyster sauce
- Salt and freshly grated black pepper to taste
- 2 tablespoons sesame oil
- 1 small bunch cilantro, snipped
- 1 small bunch flat-leaf parsley, snipped
- Clean the fish by scraping off the scales, removing the guts and gills, and cutting off the edges of the tail and fins. Rinse under cold running water thoroughly.
- Score the fish by making 3 to 4 diagonal incisions on both sides, about half an inch deep. Season with salt and pepper, rubbing the seasonings into the incisions.
- Take 2 large pieces of aluminum foil. One should be about 6 inches longer than the fish and the other should be 4 inches longer than the first piece.
- Brush a tablespoon of oyster sauce on each side of the fish. Lay the fish on the smaller piece of aluminum foil.
- Scatter the onion, garlic and ginger over the whole length of the fish. Cover with the longer piece of foil, pulling up the center to create a “tent”.
- Gather the edges of the top and bottom pieces of foil and fold inward two to three times. Do this with all four sides of the foil.
- Transfer the fish in the foil on a baking sheet and cook in a preheated 355°F (180°C) oven for 20 to 25 minutes.
- Take the fish from the oven, unroll the edges and carefully peel off the top piece of foil. Heat the sesame oil in a small pan until smoking and pour over the fish.
- Sprinkle the snipped cilantro and parsley over the fish and serve the Steamed Lapu-Lapu with Oyster Sauce hot steamed white rice.
The Steamed Lapu-Lapu with Oyster Sauce
recipe very easy to cookand so good!
This recipe for Steamed Lapu-Lapu with Oyster Sauce serves/makes: 4 - 5 servings
The Steamed Lapu-Lapu with Oyster Sauce recipe is adopted from The Philippine Cookbook.
Main Ingredient: Grouper
Preparation Method: Steamed