PINOY FISH FILLET LUMPIA

PINOY RECIPE ~ FISH FILLET LUMPIA ~

The usual fish lumpia is leftover fish flaked, sauteed then wrapped in lumpia wrappers. This version is new, the fish fillet sticks are first cooked with lemon and tanglad then wrapped and fried.

PINOY FISH FILLET LUMPIA INGREDIENTS

1/2 kilo fish fillet, cut into sticks
1 tsp. minced garlic
Salt and pepper
1 tsp. crushed ginger
Liquid seasoning
Rind of 1 lemon
2 pieces tanglad leaves
Lumpia wrappers
Oil for frying
Sesame oil
Oyster sauce

PINOY FISH FILLET LUMPIA PROCEDURE

  • Season the fish with garlic, salt, pepper, ginger and liquid seasoning. Sprinkle the top with lemon rind. Steam or microwave the fish on a bed of tanglad leaves until done. Set aside the cooked fish and save the drippings.
  • Drain the fish well then wrap in lumpia wrappers. Fry in hot oil until golden brown. Prepare a sauce by cooking the drippings with some sesame oil and oyster sauce. Place the fish lumpia on a bed of greens garnished with red tomatoes and sliced lemon. Serve with sauce.

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