PINOY STEAMED LAPU-LAPU

FILIPINO RECIPE ~ STEAMED LAPU-LAPU ~

Fresh lapu-lapu steamed and serve with white sauce made from the fish stock is an easy and delicious way to serve fish whether for regular meals or for special occasions.

PINOY STEAMED LAPU-LAPU INGREDIENTS

1 whole lapu-lapu or bacoco
1 tbsp. light soy sauce
1 tbsp. kalamansi juice
2 pieces tanglad leaves
2 onions, sliced
1 stalk leeks, sliced
1 sprig spring onions, sliced
1 small piece ginger, minced

SALSA BLACA:
1/4 cup butter
1/4 cup all purpose flour
1-2 cup fish stock
Salt and pepper to taste
Chopped kinchay
Hard-boiled egg, sliced
Dayap, sliced

PINOY STEAMED LAPU-LAPU PROCEDURE

  • Rub the fish with soy sauce and kalamansi juice. Prepare a steamer. In the bottm pan, put the tanglad leaves, onions, leeks, spring onions, and ginger. Add enough water. Steam the fish until done. Cool then arrange on serving platter. Strain the fish stock.
  • Prepare Salsa Blanca: In a saucepan, heat the butter until melted then add the flour. Stir until blended but do not brown. Gradually whisk in the fish stock. Add just enough to make a slightly thick consistency. Season to taste. Pour over the steamed fish. Top with chopped kinchay, sliced egg, and dayop.

2 Responses to “PINOY STEAMED LAPU-LAPU”

  1. neil sanchez

    Aug 07. 2010

    what is fish stock?

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  2. Name (required)

    Feb 08. 2014

    are we going to use the water with the ingredients in the pan as the sauce in serving the lapu-lapu when the steaming is done?

    Reply to this comment

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