Steamed Lapu-Lapu with Leeks
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Groupers, generally known as “lapu-lapu” in the Philippines, “groper” for some species in Australia and “hammour” in the Middle East are reef fishes that belong to the boniest group of fish and typically having a stout body and a large mouth.
- 1 whole approx. 2 k fresh lapulapu
- 50 ml oyster sauce
- 50 ml Japanese soy sauce
- 50 ml dark mushroom soy sauce
- 1 jigger Chinese wine
- 300 grms julienne onion leeks
- 20 grms coriander leaves
- 50 grms thinly sliced ginger
- 50 ml cooking oil
- 2 grms salt
- 50 grms sugar
- 1 grm white ground pepper
- 1 cup chicken stock
- 2 big plum tomatoes
- 1 cucumber
1. Blanch the head of lapu-lapu to open, then sprinkle with salt.
2. Bed with green part of leeks into steamer then place the lapu-lapu, pour on top the Chinese wine, oyster sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock.
3. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the lapu-lapu, by using serving spoon and fork.
4. Garnish with julienned leeks (white part only) on top of lapu-lapu.
5. Have ready over-heated cooking oil and pour on top just before serving.
6. Strain and season remaining sauce from steamed lapulapu. Pour on the side of the lapu-lapu.