Wednesday, March 4, 2009

Sweet & Sour Lapu-lapu

This is a winning recipe. I've researched this on the internet and made my own additions and subtractions. I had asked my housekeeper to make this tonight (to the letter) and it came out perfectly. It takes a bit of work, but it's well worth it. Don't use catsup. It won't taste the same.

Sweet & Sour Lapu-lapu

2 medium-sized Lapu-lapu
1/2 inch ginger, peeled and chopped finely
2-3 cloves garlic, chopped finely

Rub fish with garlic, ginger and a little salt. Fry until crisp and drain on paper towels. Set aside.

For the sauce:
Combine the following ingredients in a sauce pan and cook until slightly thick.
3 tablespoons white vinegar
6 tablespoons sugar
1 teaspoon salt
1 teaspoon chili garlic sauce (Lee Kum Kee)
1 tablespoon tamato paste
1 tablespoon cornstarch dissolved in
1 cup water

For the vegetable topping:
1 green bell pepper, jullienned
1 carrot, jullienned
1 thumb-sized ginger, peeled and jullienned
2 tomatoes, seeded and jullienned
1 small white onion, jullienned
1 tablespoon vegetable oil

In a separate pan, saute jullienned carrots, bell peppers, ginger, onions and tomato in a little vegetable oil. Stir just until slightly soft. Add the sauce and let boil once. Pour over the lapu lapu immediately before serving.

No comments: