A Delicious Filipino Twist on a Classic Italian Dish
Lapu-Lapu Carpaccio is a dish that combines the delicate flavors of thinly sliced raw fish with a sweet and tangy mango cream sauce. This Filipino version of carpaccio is inspired by the famous Italian appetizer. A perfect example of how culinary traditions can be adapted and reinvented to create something new and delicious.
What is Carpaccio?
Carpaccio is a dish that originated in Italy and is traditionally made with thinly sliced raw beef or fish. The dish is usually served as an appetizer and is known for its delicate flavor and tender texture. The meat or fish is typically marinated in lemon juice, olive oil, and various spices before being sliced thinly and served with a variety of accompaniments.
Lapu-Lapu Carpaccio: A Filipino Twist on a Classic Dish
Lapu-Lapu Carpaccio is a Filipino version of the classic Italian dish that uses thinly sliced raw lapu-lapu fillet instead of beef or other meats. Actually, the fish is also known as grouper, a type of white-fleshed fish that is commonly found in the warm waters surrounding the Philippines. The grouper is known for its firm texture and mild, sweet flavor, which makes it the perfect choice for this dish.
Making the Lapu-lapu Carpaccio
To make Lapu-Lapu Carpaccio, start by slicing the lapu-lapu fillet slanted for about 1/8 inch thick. Arrange the fillet in a food pan and sprinkle it with sugar, salt, and pepper. Then, cover the whole fillet with chopped dill leaves. This will help to infuse the fish with a subtle, herbaceous flavor that complements the sweet mango cream sauce.
Mango Cream Sauce: The Perfect Accompaniment to Lapu-Lapu Carpaccio
The mango cream sauce is the perfect accompaniment to Lapu-Lapu Carpaccio. It adds a sweet and tangy flavor that perfectly balances the mild flavor of the fish. To make the sauce, blend all the ingredients in an osterizer until smooth. Then, pour the sauce over the Lapu-Lapu Carpaccio and serve immediately.
Substitutes for Lapu-Lapu
If lapu-lapu is not available, you can substitute it with other white-fleshed fish like talakitok, tanigue, or labahita. These fish have a similar texture and flavor to lapu-lapu and will work just as well in this dish.
Finally, lapu-Lapu Carpaccio with Mango Cream Sauce is a delicious and innovative take on a classic Italian dish. By using lapu-lapu fish and a sweet mango cream sauce, this Filipino version is a perfect example of how culinary traditions can be adapted and reinvented to create something new and delicious. Try making it at home and enjoy the delicate flavors and textures of this delicious dish!
NOTES ON THE INGREDIENTS:
Lapu-Lapu, also known as grouper, is a type of white-fleshed fish commonly found in the warm waters surrounding the Philippines. The fish has a firm texture and mild, sweet flavor that makes it the perfect choice for this dish. When sliced thinly and served raw, lapu-lapu has a delicate texture that pairs well with the sweet and tangy mango cream sauce.
Dill leaves are used to cover the lapu-lapu fillet and infuse it with a subtle, herbaceous flavor. It has a slightly sweet and tangy flavor that pairs well with the sweet mango cream sauce.
Ripe mango is the key ingredient in the mango cream sauce. It adds a sweet and tangy flavor that perfectly balances the mild flavor of the lapu-lapu fillet. Mango is also a good source of vitamins A and C, as well as fiber and antioxidants.
Mayonnaise is used to add a tangy flavor to the mango cream sauce. It also helps to thicken the sauce and give it a creamy texture.
Honey is used to sweeten the mango cream sauce and balance out the tanginess of the mayonnaise and mango. It also adds a subtle floral flavor to the sauce.
How to Make Lapu-Lapu Carpaccio
- 1/2 kilo fresh lapu-lapu fillet
- chopped fresh dill leaves
- 4 Tbsp sugar
- salt and pepper to taste
Mango cream sauce ingredients:
- 1 pc ripe mango
- 1/2 Tbsp. lemon juice
- 1/2 cup mayonnaise
- salt and pepper to taste
How to make Lapu-Lapu Carpaccio
- Slice the lapu-lapu fillet slanted for about 1/8 inch thick.
- Arrange fillet of lapu-lapu in a food pan then sprinkle with sugar, salt and pepper.
- Cover whole fillet with chopped dill leaves.
How to make mango cream sauce:
- Blend all ingredients in an osterizer until smooth.
- Pour over Lapu-lapu Carpaccio.
- Use a very sharp knife to slice the lapu-lapu fillet as thinly as possible. This will ensure that the fish has the right texture and consistency for the carpaccio.
- For best results, chill the fish in the refrigerator for at least an hour before slicing. This will make it easier to slice the fish thinly and will also help to enhance its delicate flavor and texture.
- Be sure to use fresh ingredients for the mango cream sauce. Ripe mangoes and fresh lemon juice will yield the best results.
- If you prefer a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce to the mango cream sauce.
- You can also serve the Lapu-Lapu Carpaccio with other accompaniments, such as sliced avocado, chopped cilantro, or a drizzle of extra virgin olive oil.