Sunday, January 30, 2011
Fried lapu – lapu with pineapple sauce
Here's another recipe that will surely entice you! A simple dish that's perfect for lunch or dinner. It's the Fried lapu – lapu with pineapple sauce!
fried lapu-lapu with pineapple sauce
I used lapu-lapu for this one but any firm, fleshy fish like labahita and maya-maya will do.
This recipe serves 2 to 3 persons:
1 lapu-lapu (1 kilo)
half a carrot, peeled
2 chili picante, tops cut off, seeds scraped off, then julienned
a slice of ginger, an onion, peeled and sliced
3 cloves of garlic, minced
1 c. of unsweetened pineapple juice
1 tbsp. of lemon or kalamansi juice
1 tsp. of tapioca (or corn) starch
1 tbsp. of flour
a cup of cooking oil
Cooking procedure :
Clean the fish off course, then season it with salt and pepper, including the cavity.
In a small sauce pan, mix the pineapple juice and lemon or kalamansi juice. Add sugar, depending on your liking. Stir in the starch until completely dissolved. Cook over medium heat, stirring occasionally, until thick and clear. Cover and simmer for about 5 minutes. Set aside.
Heat the cooking oil in a frying pan. Dredge the fish in flour and over high heat, deep fry it until a crisp coating has formed, flipping halfway through the cooking to fry both sides evenly.
Remove the fish from the oil and drain on paper towels or place on a strainer to allow excess oil to drip off.
Then in another Pan saute the onion, garlic, carrot, bell pepper and ginger for about 45 seconds or just until they are cooked
Place the fish on a serving platter. Arrange the vegetables on top. Pour the sauce over the fish and vegetables. Serve it while its hot!