Sunday, July 1, 2012

RECIPE: Steamed Lapu-Lapu (Binondo Style)

I served this for our dinner last night with Kiam Pong Rice (recipe to follow).  It was terrific and such an experience. 
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i invited mama LUCIA (Kathy's mom) to teach me how to cook Steamed Lapu-Lapu Chinese Style
lapu-lapu
Lapu-Lapu or Grouper. When we buy fish in the wet market here in the Philippines we have it cleaned. Cleaning means scaling, getting rid of the gills and intestines.
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Ingredients
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put a litre of water in a STEAMER and set on the stove.

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Marinate the fish in salt
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slice the garlic thinly
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cut the leeks julienne
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Leeks julienne
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cutting the leeks julienne style
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I used my KITCHEN AID scissors to cut the leaves of the Leeks
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cut the ginger julienne style
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place all the cut vegetables in a plate including the kinchay (chinese Celery)
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make a bedding around 1/4 of the vegetable mix in a pyrex dish 
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put the Lapu-lapu on top of the bedding.  Carefully sprinkle at least 2 tbsp Coconut Brand Soy Sauce (i used this because it's not salty and gives the chinese Taste that i like in Binondo) On each side of the Lapu-lapu.  Insert sliced vegetables in the FISH slits . 
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Top with the remaining Leeks, ginger, and kinchay
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add 1/4 to 1/2 cup of water in between the lapu-lapu.  Left side and right side so the fish will retains its moisture.  Be Careful not to pour the water on top of the Lapu-lapu or you will wash off the marinade. 
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add a dash of Magic Sarap
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Lapu-lapu ready to go to the steamer
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  place the leaves of leeks on top of LAPU-Lapu.  In a small saucepan heat up the cooking oil.   when very hot carefully pour on top of the fish to sear the vegetables.  Steam the LAPU-LAPU for 30 minutes
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serve immediately


Ingredients

1 kilo  lapu-lapu (grouper), tilapia or trout OR 1 whole fish 
50 grams slices of ginger 
1/4 kilo  leeks
100 grams kinchay (chinese celery) 
5 cloves of Garlic
1/2 cup water divided into 2
Coconut Brand Soy Sauce (Hoc Guan) 
1/4 cup cooking oil

Cooking procedure

  • put a litre of water in a STEAMER and set on the stove.
  • Marinate the fish in salt
  • slice the garlic thinly
  • cut the leeks julienne
  • cut the ginger julienne style
  • place all the cut vegetables in a plate including the kinchay (chinese Celery)
  • In a small saucepan heat up the cooking oil. (this will be used in the before placing the lapu-lapu in the steamer) 
  • in the meantime make a bedding around 1/4 of the vegetable mix in a pyrex dish put the Lapu-lapu on top of the bedding.  Carefully sprinkle at least 2 tbsp Soy Sauce. Insert sliced vegetables in the FISH slits. 
  • Top with the remaining Leeks, ginger, and kinchay  
    • add 1/4 to 1/2 cup of water in between the lapu-lapu.  Left side and right side so the fish will retains its moisture.
    •   Be Careful not to pour the water on top of the Lapu-lapu or you will wash off the marinade.   
    • add a dash of Magic Sarap 
    • place the leaves of leeks on top of LAPU-Lapu.   
    • Remove the cooking oil when very hot and carefully pour on top of the fish to sear the Leeks.  
    • Steam the LAPU-LAPU for 30 minutes 
    • Put cooked fish in a serving platter and Serve Immediately
      

3 comments:

  1. Hi! I'm working on an grouper recipe round-up for The Huffington Post Taste and would love to feature your recipe. Please contact me if you're interested. Thanks!

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  2. nice recipe, except i was immediately turned off when you used magic sarap. i know it's optional, but it would be better if you didnt use any flavor enhancer, including msg, to prove that your ingredients alone are really sufficient. i dont think any respectable chef would use such. as a food blogger, you have the responsibility of spreading healthy, no-preservative/additive recipes.

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  3. I agree with you Eniko ash. Thanks anyway coz I will copy this without the Magic Sarap.

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