Oven-baked Guinataang Lapu-Lapu

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.



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