This recipe is a very simple and easy to cook steamed Lapu-lapu. You will be surprise how tasty it is with just a using a simple method of cooking. You only need to steam the fish then sauté the aromatics then add the condiments like soy sauce, rice wine, sugar then pour it over the fish then serve! You can also substitute the lapu-lapu with other fish like tilapia, maya-maya or any white flesh fish.
Soy Ginger Steamed Lapu-Lapu Recipe
Are you looking for a delicious and healthy way to cook your fresh Lapu-Lapu? This Soy Ginger Steamed Lapu-Lapu recipe is a perfect choice! With just a few simple ingredients and easy steps, you can enjoy a flavorful dish that’s packed with nutrients. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress. Let’s get started!
Preparing the Lapu-Lapu
Start by cleaning the Lapu-Lapu thoroughly. Remove the gills, innards, and scales. You can also choose to remove the fins, although this is optional. Next, cut a few shallow slits on the sides of the fish. This will help the flavors penetrate the fish during steaming.
Seasoning the Fish
Rub the fish with ground black pepper and a little salt. This will help enhance the natural flavors of the fish. Stuff the fish with sliced ginger and place some ginger slices into the slits you made earlier. Ginger not only adds a wonderful flavor to the fish but also helps to remove any fishy smell.
Steaming the Lapu-Lapu
Prepare a steamer that will fit the fish. Place the fish on a porcelain or heatproof plate and place it in the steamer. Steam the fish for 15 to 20 minutes or until fully cooked. You can check for doneness by inserting a fork into the thickest part of the fish. If it flakes easily, it’s ready.
Making the Soy-Ginger Sauce
While the fish is steaming, prepare the soy-ginger sauce. Heat cooking oil in a small pan and sauté ginger, spring onion, and leeks for a minute. This will help release the flavors of the aromatics. Add soy sauce, rice wine, ground black pepper, sugar, sesame oil, and water to the pan. You can adjust the seasonings according to your taste.
Bringing It All Together
Once the fish is cooked, remove it from the steamer and let it cool for a few minutes. Transfer the Lapu-Lapu to a deep plate. Pour the soy-ginger sauce over the fish, making sure to coat it evenly. The sauce will add a savory and slightly sweet flavor to the fish, complementing its natural taste.
Serving the Soy Ginger Steamed Lapu-Lapu
Serve the Soy Ginger Steamed Lapu-Lapu hot, garnished with additional spring onions and ginger slices if desired. This dish pairs well with steamed rice and a side of vegetables. Enjoy the delicate flavors of the Lapu-Lapu enhanced by the fragrant soy-ginger sauce.
Variations and Substitutions
Feel free to substitute Lapu-Lapu with other white-fleshed fish such as tilapia, maya-maya, or any other fish available in your area. You can also customize the soy-ginger sauce by adding more or less of the seasonings according to your taste preference.
Cooking a delicious and healthy meal doesn’t have to be complicated. With this Soy Ginger Steamed Lapu-Lapu recipe, you can enjoy a flavorful dish that’s easy to prepare. Whether you’re cooking for yourself or for a group, this recipe is sure to satisfy. Try it today and discover the delightful flavors of steamed Lapu-Lapu with soy-ginger sauce!
How To Cook Soy Ginger Steamed Lapu-Lapu
- 3/4 kilo lapu-lapu or maya-maya or talakitok
- 2 Tbsp cooking oil
For the Soy-Ginger sauce:
- 3 stalks spring onion cut into 1-1/2 inch long
- 3 Tbsp ginger finely chopped
- 2 Tbsp soy sauce Lee Kum Kee Premium soy sauce
- 1 Tbsp rice wine or sherry
- 1/4 cup water
- 1/2 tsp ground black pepper
- 3 stalks onion leeks chopped optional
- 1 Tbsp. brown sugar
- 1 tsp. sesame oil optional
How To Cook Soy Ginger Steamed Lapu-Lapu:
- Clean the lapu-lapu by removing the gills, innards and scales. Remove also the fins but it is optional. Cut a few shallow slits on the sides of the fish.
- Rub the fish with ground black pepper and a little salt. Stuff it with sliced ginger and put also the ginger on the slits.
- Prepare a steamer that will fit the fish and put the fish on a porcelain or heat proof plate then put in the steamer.
- Steam the fish for 15 to 20 minutes or until fully cooked. Then turn off heat and let it cool.
- Heat cooking oil in a small pan and saute ginger, spring onion and leeks for a minute. Then add soy sauce, rice wine, pepper, sugar, sesame oil and water.
- Add also the drippings from the steamed lapu-lapu then bring to a boil then simmer for 2 minutes.
- Transfer the lapu-lapu on a deep plate and pour the soy-ginger sauce on the fish then serve hot.
Cooking Tips of Soy Ginger Steamed Lapu-Lapu Recipe:1. Proper Steaming Technique: To ensure your Lapu-Lapu is perfectly cooked and retains its moisture, place the fish on a heat-proof plate that fits comfortably in your steamer. Make sure the water in the steamer is already boiling before adding the fish. Steam the fish gently over medium heat, as excessive heat can overcook the fish and make it tough. 2. Flavor Infusion: For a more intense ginger flavor, rub the fish with freshly grated ginger before steaming. This will help the ginger penetrate the fish more deeply, enhancing its overall flavor. Additionally, you can marinate the fish in soy sauce and ginger for 30 minutes before steaming to further enhance its taste. 3. Sauce Consistency: The key to a delicious soy-ginger sauce is achieving the right consistency. If the sauce is too thin, simmer it uncovered for a few more minutes to allow it to thicken. Conversely, if the sauce is too thick, add a splash of water or chicken broth to thin it out to your desired consistency. Adjust the seasoning as needed to balance the flavors.