Pesang Isda, Cristy Miclat
Pesang Lapu-lapu, by Cristy Miclat
Pesang Lapu-lapu Recipe
1 Lapu lapu (grouper fish), prepared, cleaned, de-scaled and gutted
1 ginger, peeled, sliced thinly into 1 inch length
1 medium onion, peeled and chopped
1 tbsp cooking oil
2 heads of pechay (bokchoy)
1 small head of cabbage
1 tsp whole black pepper-corns
Salt or fish sauce to taste
2 stalks of spring onions, sliced in inch-length
2 vegetable bouillon dissolved in 3 cups of hot water to make vegetable broth
Method of preparation:
Cut the fish in half and rub salt all over it.
Saute the ginger and onion in the oil then add the fish.
Quickly add the hot vegetable broth, peppercorns, cabbage, pechay and green onions.
Bring to a boil, then adjust the seasoning with salt or fish sauce.
Do not overcook or the fish will lose its shape.
Serve with a steaming boiled rice and a sauce of miso-tomato sauce combination.