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!

By: linda

linda — Tue, 03 Jan 2006 21:45:45 +0000

I miss you,MM.

By: mojitodrinker

mojitodrinker — Tue, 03 Jan 2006 10:13:12 +0000

hello marketman, happy new year! (and belated merry christmas!) thanks for continuing to share your ideas and cooking adventures with us via this blog… it definitely makes my day especially when i need an escape from a humdrum day at work :)

By: gonzo

gonzo — Mon, 02 Jan 2006 23:28:44 +0000

have to agree w ajyoung and anna gan, when it comes to lapu lapu recipes it is very hard to beat chinese-style steamed. can someone pls post a complete and detailled recipe?

By: ajyoung

ajyoung — Mon, 02 Jan 2006 16:21:42 +0000

Lapu lapu or grouper is one of my favorite fish. I prefer steamed Chinese style. One secret I learned from a hong kong Chef is to use “light superior soy sauce” and the fish should weigh between 800 grams to 1 kilogram. Steam it between 15 to 20 minutes.too long and the meat gets a bit tough and dry. Cut some super thin toothpick size ginger and add some leeks, peanut oil, thinly sliced mushrooms optional. Most Chinese consider lapu lapu weighing 800-900 grams as the perfect size and it has the best delicate flavor and texture. I also like the lapu lapu they serve Shandong style at Shechuan house along Roxas Blvd. Its also steamed but with fry toasted yellow beans. Mr Poon in makati is not that bad either. :)

By: anna gan

anna gan — Mon, 02 Jan 2006 04:56:10 +0000

: ) lovely fish! (nice red lucky color) personally, i like grouper steamed with some soy sauce, sesame oil and chopped green onion or leeks. otherwise, it’s nice to see really old groupers living out their lives in the reefs. happy new year.