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How To Cook Soy Ginger Steamed Lapu-Lapu

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.
Prep Time5 minutes
Cook Time15 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: soy ginger lapu-lapu, steamed lapu-lapu
Servings: 3 servings
Calories: 134kcal
Author: Manny

Ingredients

  • 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

Instructions

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.

Video

Notes

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.