1 whole lapu-lapu, approximately 2 kilos, cleaned and scored
4 tsp lime or kalamansi juice
2 tbsp olive oil
Combine kalamansi juice and vegetable oil. Pour over lapu-lapu. Put fish on baking dish. Cover with foil. Bake in pre-heated 350°F oven for 30-40 minutes.
Sauce:
¼ c vegetable oil
2 c finely chopped onion
½ c chopped cilantro
2 tsp minced garlic
2 tsp minced ginger
Chili, thai or labuyo, to taste, sliced
1 c chopped fresh tomatoes
1 tsp turmeric
1 c coconut milk, second extraction
1 c coconut milk, first extraction
3 tsp fish sauce
3 tsp sugar
Heat oil and sauté onions until translucent. Add cilantro, garlic, onions, ginger, chilies, fresh tomatoes, turmeric and second extraction of coconut milk.
Simmer for 5 minutes or until tomatoes are soft. Add first extraction of coconut milk. Bring to one boil.
Season to taste with fish sauce and sugar.
Pour over baked fish. Serve.
4 tsp lime or kalamansi juice
2 tbsp olive oil
Combine kalamansi juice and vegetable oil. Pour over lapu-lapu. Put fish on baking dish. Cover with foil. Bake in pre-heated 350°F oven for 30-40 minutes.
Sauce:
¼ c vegetable oil
2 c finely chopped onion
½ c chopped cilantro
2 tsp minced garlic
2 tsp minced ginger
Chili, thai or labuyo, to taste, sliced
1 c chopped fresh tomatoes
1 tsp turmeric
1 c coconut milk, second extraction
1 c coconut milk, first extraction
3 tsp fish sauce
3 tsp sugar
Heat oil and sauté onions until translucent. Add cilantro, garlic, onions, ginger, chilies, fresh tomatoes, turmeric and second extraction of coconut milk.
Simmer for 5 minutes or until tomatoes are soft. Add first extraction of coconut milk. Bring to one boil.
Season to taste with fish sauce and sugar.
Pour over baked fish. Serve.
