Sweet and Sour Lapu-Lapu (Red Grouper)

published by nobert soloria bermosa on Dec 23, 2008

Lapu-lapu is a kind of fish known in English as Red grouper or scientifically known as Epinephelus morio. Lapu-lapu is one of the best tasting fish and is good for recipes like fish fillet and sweet and sour fish.

Ingredients

  • ½ kg Lapu-Lapu (Red grouper), scales, gills and innards removed
  • Fresh ginger cut into strips about an inch long
  • Spring onions, cut about an inch long
  • 2 bell pepper, 1 red and 1 green-seeds removed and cut into strips
  • ½ cup flour
  • ½ cup sugar
  • 5 tsps of vinegar
  • Soy sauce
  • Oyster’s sauce
  • Cooking oil

Procedure

  • Roll fish in a plate of flour and deep fry
  • Put the fried fish in a plate with table napkin so that excess oil will be absorbed by the paper, set aside
  • In a small amount of oil, stir fry the ginger strips, spring onions and the strips of bell pepper
  • Set aside the spring onions and bell pepper strips
  • In a half glass of water, dissolve 2 tablespoon of flour and mix well
  • Pour 1 glass of water in a pan in medium heat
  • Add up the pre-mixed flour and water, sugar, vinegar and oyster sauce
  • Add soy sauce to taste while continuously stirring the mixture
  • Bring to boil and add the fried Lapu-lapu fish
  • Simmer for 5 minutes
  • Put them in a plate and top with stir fried spring onions and bell pepper

On this particular recipe, you can also used dalagambukid or other species of fish if Red grouper is not available in the market.

For more recipes by the same author see:

My Main Course Recipes:

Pininyahang Manok (Chicken with Pineapple)

Chicken: A Miracle Food

Chicken (Wings) Curry with Vegetables

My Dessert Recipe: Fruit Macaroni Dessert

My Salad Recipe: Chicken Potato Salad

My Soup Recipe: Tomato Eggflower Soup


12 Responses so far | Have Your Say!

  1. # 1 by Unofre Pili
    December 23rd, 2008 at 4:37 am #

    One serving pls..and a bottle of beer. This is really delectable!

  2. # 2 by nobert soloria bermosa
    December 23rd, 2008 at 4:51 am #

    hahahaha,cook na ginawa m pang waiter,merry Christmas bro

  3. # 3 by CHAN LEE PENG
    December 23rd, 2008 at 5:24 am #

    This is the first time, I heard a word called “Lapu-lapu”. Well done, nobert!

  4. # 4 by Glynis Smy
    December 23rd, 2008 at 6:09 am #

    Mmmmm all my favourite things rolled into one, this is going into my file, thanks.

  5. # 5 by Lauren Axelrod
    December 23rd, 2008 at 11:01 am #

    fattening and yummy, right up my alley

  6. # 6 by papaleng
    December 23rd, 2008 at 11:05 am #

    Bro, nadale mo ang paborito kong luto at isda. kaya lang dahil kapos ako sa pera, GG na lang ang sinasahog ko.. Maligayang Pasko bro..

  7. # 7 by Juancav
    December 23rd, 2008 at 1:26 pm #

    Good appetite at all on this Christmas with these delicacies .

  8. # 8 by James DeVere
    December 23rd, 2008 at 7:52 pm #

    We are seving a very similar dish around the restaurants of Sydney – very nice – we usually order it and it’s the most popular dish here at present. Excellent, although I would loved to see your version so I can copy it. Thanks . j

  9. # 9 by Marli Diz
    December 24th, 2008 at 7:26 pm #

    Don’t you have a picture for this??
    YOu know what..can the same procedure be done w/ TILAPIA??
    I love tilapia.
    I had printed this and other recipe..do u mind at all???
    Pls. let me know..and i’ll stop..i just want to learn…

  10. # 10 by eddiego65
    December 25th, 2008 at 6:16 am #

    This is one of my favorite dish! So delicious!

  11. # 11 by Telscafe
    December 25th, 2008 at 8:55 pm #

    You’re such a good chef!

  12. # 12 by PR Mace
    December 27th, 2008 at 6:05 pm #

    What a good cook you must be. I will add this to my list. Thanks.

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