Whole steamed Lapu lapu with ginger and soy.
SERVINGS: 4 people
COOKING TIME: 30 mins
- 1 whole lapu lapu and tail intact
- Kosher salt and freshly ground black pepper
- 250g fresh ginger, peeled and finely julienned
- 1/4 cup light soy sauce
- 1 tbsp rice wine
- 100g spring onions, white and light green parts only, julienned
- 50g cilantro
- 1/2 cup canola oil
- Rinse the fish in cold water and pat dry with paper towels.
- Season the fish inside and out with salt and pepper. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- Pour water into a pot and set a steamer in the rim of the pot and bring the water to boil.
- Once the water is boiling, place the fish in the steam and cover it. Cook it for 8-10 minutes until the fish flakes easily.
- In a small bowl, stir together the soy sauce, rice wine, and 1 tablespoon of water. Set aside.
- When the fish is ready, remove it from the plate and remove any excess water. Put the spring onions and cilantro on top of the fish.
- In a small pan, heat the oil over high heat until it is hot. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.