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Tuesday, June 14, 2011

Escabecheng Lapu-Lapu

5 Lapu-Lapu (grouper fish)
1 can pineapple (set aside juice); chunks
1 carrot; cut into strips
1 bell pepper; cut into strips
4 cloves garlic; mined
1 onion; chopped
1 tablespoon ginger; minced
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

How to cook Escabecheng Lapu-Lapu:
  • In a skillet, fry lapu-lapu fish and place in a platter. Set aside.
  • Sauté garlic, ginger, and onion in a saucepan. Add pineapple and carrot. Simmer for 10 minutes. 
  • Add pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. 
  • Add the bell pepper. Simmer for 1 minute. This is the hot sauce (mixture).
  • Pour the hot sauce (mixture) on top of the lapu-lapu fish. Serve hot!

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