Comments on: Lapu-Lapu Steamed in Banana Leaves a la Marketman

By: CommodoreKwan

CommodoreKwan — Tue, 23 Feb 2010 05:45:40 +0000

Or wrapping in Gabi leaves with the same ingredients is great too.

By: Danilo Barreyro

Danilo Barreyro — Sun, 05 Jul 2009 23:06:20 +0000

I suggest if banana leaves is unavailable pechay is a good substitute. In that case you can eat also the pechay…

By: rcdiz

rcdiz — Mon, 29 Jun 2009 04:28:20 +0000

dadating ang araw mauubos na ang mga groupers/lapu lapu. kelangan farm raised na. just like shrimp. pero wala namang lasa ang farmed shrimp. matigas pa. not like ocean caught shrimp sa pilipins. malambot at masarap. i dont eat shrimp anymore. only when i am in the pilipins.

By: jaylordp

jaylordp — Fri, 26 Jun 2009 03:59:10 +0000

man!!! that one is really mouth watering. i will definitely try that recipe when i get back to Polilio Island where my cousin have a LAPU LAPU FISH CAGE. I often dive it and i can still see lots of different kinds of Lapu- Lapu there.

by the way…. we are selling that live and not ice frozen. if there is any interested pls email me at righteousradical@yahoo.com

see you around!!!

By: cutiepie

cutiepie — Sat, 20 Jun 2009 00:42:31 +0000

That looks delicious, it reminds me of my place makes me hungry of filipino foods. Thanks for sharing this recipe and I will try to cook again.

By: atbnorge

atbnorge — Thu, 18 Jun 2009 21:31:57 +0000

It was the black grouper that grandmother used to steam almost every week with ginger and chives over it. Sad to know that they are on the decline…

By: bagito

bagito — Thu, 18 Jun 2009 03:57:50 +0000

Yum! I needed this after seeing the scary beehive pics again. Hehehe.

By: Upstate NY

Upstate NY — Thu, 18 Jun 2009 00:04:35 +0000

Thank you MM. I drive to Albany NY, where diverse Asian/Oriental foods/culture are found. I remember buying grouper aka lapu-lapu, especially the black ones. Recently, I haven’t seen any of this kind. That’s why when I read your post above, It immediately came to my mind if those black ones are at risk too. I came across to your post dated March 28, 2008 and the one in the picture is actually my fave. There were so many of them in Divisoria in the 80s. I wonder if there are still a lot of them there today. For additional info: I just made a research after reading your “Snippy over Snipes” and I found out that the Nassau grouper is recognized as endangered on the IUCN Red List. There is a very high rate of decline and is at serious risk of being extinct. Thanks again.

By: wil_b cariaga

wil_b cariaga — Wed, 17 Jun 2009 16:38:23 +0000

I remember seeing a HUGE grouper under the reefs when i was diving in Maldives, i think its the largest i’ve seen. . . This dish you created would definitely taste so good, mmmm with that coconut milk plus an asian mixture of aromatics yumyum. . . you’ll definitely have another serving of rice. . .

By: Gener

Gener — Wed, 17 Jun 2009 12:22:33 +0000

Tried to cook that few days ago but i burn it out!! i managed to eat it anyway and still tasty though half is almost charcoaled..This fish species is already controlled in our host country,,we managed to get them through 3rd country were ban is not imposed yet! otherwise we proceed hooking them on the rock barriers…