PINOY LAPU-LAPU IN COCO CREAM

FILIPINO RECIPE ~ LAPU-LAPU IN COCO CREAM ~

Tanglad or lemon grass is valued for its flavor and aroma. It is often used to stuff fish or chicken; as a bedding for roasted or steamed foods or simply to sauce for cooking liquids to flavor them.

PINOY LAPU-LAPU IN COCO CREAM INGREDIENTS

2 coconuts
2 tbsps. oil
1 tbsp. minced ginger
2 onions, chopped
2 pieces tanglad leaves
1 kilo lapu-lapu fillet, cubed and fried
Juice from 1 dayap
Chopped kinchay

PINOY LAPU-LAPU IN COCO CREAM PROCEDURE

• Extract the kakang gata from the coconuts. Set aside.

• Heat the oil then saute the ginger and onions until tender. Add kakang gata. Cook oever medium heat while stirring constantly.

• Add tanglad leaves. Season the fish with dayap sauce.

• When coco cream has thickened, add the fish. Cover and cook for a few more minutes. Add the chopped kinchay.