Comments on: Baked Lapu-Lapu / Grouper

By: julius chan

julius chan — Fri, 22 Feb 2008 05:58:56 +0000

I crave for lapu-lapu especialy when cooked in orignal chinese style. Those that are served in chinese homeparties.I dont know ther secret on how they cooked it so deliciously that it stay om your mouth for a few months.
I’ve been looking for similar taste on different chinese restaurants yet still the taste of that fish is lost burried together with greatness of my father who cooked it very well before.

By: linda

linda — Thu, 05 Jan 2006 05:24:17 +0000

gonzo,the brand Lee Kum Kee is a good brand and you can choose between light or dark superior soy sauce and these can
be bought in any supermarket or asian stores.

By: gonzo

gonzo — Thu, 05 Jan 2006 00:35:12 +0000

Thanks ajyoung! chinese mushrooms– interesting. and i love fresh coriander…

when you say ‘light superior’ soy sauce, what is it exactly and what’s a good brand to buy? and where?

By: ajyoung

ajyoung — Wed, 04 Jan 2006 17:29:58 +0000

You might want to try this chinese style recipe gonzo. Get a good size lapu lapu around 1 kilo. thumb size ginger cut into toothpick size. 2 tbsp peanut oil(canola or cooking oil will do). Few stalks of leeks.A few slices of chinese mushrooms. Half cup light superior soy sauce(this is the secret to a good steamed fish). Put everything in a steamer and steam it for about 15 -20 minutes. Timing is very crucial here. Garnish it with wansoy or coriander. Some doesnt like to put mushrooms because of its strong woody flavor but i like mine with it. It balances the sweet subtle taste of the soft meat of the fish.Buy the most fresh lapu lapu that you can get. Happy cooking ! :)

By: xtine

xtine — Tue, 03 Jan 2006 23:56:36 +0000

Hi MM,

I’ve been seeing your blog through Lasang Pinoy email update and I never had the chance to visit your blog but I finally did! Groper or lapu-lapu is one of a kind. Fried lapu-lapu is one of my favorite with tomatoe and bagoong as the accompaniment for dish is to die for. Your dish looks very interesting and you’ve catch my attention for a new look and new dish for grouper-yum!