Fried Lapu lapu with Pineapple Sauce
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| photo from market man |
This is another pasalubong from Bicol from my sister. She brought this
fish fresh and alive but due to my busy schedule, I really have no time
to cook it right away. This fish was stored in the ref for about 2 weeks
now coz I have no idea on how to cook it. I googled and found fried
lapu lapu with pineapple sauce. I did not manage to cook the whole fish
because it's too big and wont fit my kawali. The other half (head part)
was still inside the ref.....
finished product
INGREDIENTS:
1 lapu-lapu (1 kilo)
1 pc carrot, peeled and julienned
2 pcs green or red bell pepper, sliced
3 cloves of garlic, minced
1 onion, sliced
1 small ginger sliced
1 can of unsweetened pineapple juice
3 tbsp. of lemon or kalamansi juice
1 tsp. of tapioca (or corn) starch
sugar
salt
pepper
1 tbsp. of flour
a cup of cooking oil
COOKING INSTRUCTIONS:
1 can of unsweetened pineapple juice
3 tbsp. of lemon or kalamansi juice
1 tsp. of tapioca (or corn) starch
sugar
salt
pepper
1 tbsp. of flour
a cup of cooking oil
COOKING INSTRUCTIONS:
- Clean the fish, then season it with salt and pepper.
- In a small sauce pan, mix the pineapple juice and lemon or kalamansi juice. Add sugar, depending on your liking. Stir in the starch until completely dissolved. Cook over medium heat, stirring occasionally, until thick and clear. Cover and simmer for about 5 minutes. Set aside.
- Heat the cooking oil in a frying pan. Dredge the fish in flour and over high heat, deep fry it until a crisp coating has formed, flipping halfway through the cooking to fry both sides evenly.
- Remove the fish from the oil and drain on paper towels or place on a strainer to allow excess oil to drip off.
- Then in another pan, saute the onion, garlic, carrot, bell pepper and ginger for about 45 seconds or just until they are cooked
- Place the fish on a serving platter. Arrange the vegetables on top. Pour the sauce over the fish and vegetables.
- Serve with hot rice.
1 comments
love fish!
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