Steaming Lapu-Lapu: A Quick, Healthy, And Delicious Treat

Steamed lapu-lapu is a delicious and healthy dish that is perfect for special occasions or as a festive holiday treat. This easy-to-prepare recipe involves steaming a whole fish – typically grouper or any large white-fleshed fish – and serving it with a variety of tasty sauces and garnishes. The fish is stuffed with aromatics like ginger, spring onion, and lemon, and steamed to perfection, resulting in a moist and fragrant dish that is sure to impress your guests. The steaming process is simple and can be done in a bamboo steamer, a multipurpose cooker/steamer, or even a plate placed in a wok filled with boiling water. The soy-ginger sauce, made with aromatics, soy sauce, rice wine, and other seasonings, adds a savory and slightly sweet touch to the fish, while garnishes like cilantro, kinchay, and chopped vegetables provide a colourful and festive finish.

Characteristics of Steamed Lapu-Lapu

Preparing the lapu-lapu

Rub the fish with ground black pepper and a little salt to enhance its natural flavours. You can also combine salt and sesame oil and rub the mixture on the whole fish. Stuff the fish with sliced ginger, placing some slices into the slits. Ginger adds a wonderful flavour and helps to remove any fishy smell. You can also stuff the fish with lemon wedges and green onions.

Place the fish on a porcelain or heatproof plate and put it in the steamer. Make sure the steamer is large enough to fit the fish. The water in the steamer should already be boiling before adding the fish, and it should be steamed gently over medium heat.

Steaming the lapu-lapu

To steam lapu-lapu, you will need a steamer that fits the fish. Place the fish on a porcelain or heatproof plate and put it in the steamer. You can also use aluminium foil to wrap the fish before placing it in the steamer.

Steam the lapu-lapu for 15 to 20 minutes, or until fully cooked. The duration may vary depending on the size of the fish. To check for doneness, insert a fork into the thickest part of the fish. If it flakes easily, it's ready.

It is recommended to use boiling water in the steamer before adding the fish. This will ensure the fish is cooked gently and retains its moisture.

Tips for a more flavourful lapu-lapu

To enhance the flavour of the lapu-lapu, rub the fish with freshly grated ginger before steaming. This will help the ginger penetrate the fish more deeply. Additionally, you can marinate the fish in soy sauce and ginger for 30 minutes before steaming to further enhance its taste.

You can also make diagonal cuts on the fish so that it can absorb the sauce better.

Making the sauce

While the lapu-lapu is steaming, you can make the sauce. There are a few different sauces that you can make to accompany your steamed lapu-lapu, including a sweet lemon-ginger sauce, a soy-ginger sauce, or a simple oil pour.

For the sweet lemon-ginger sauce, heat a saucepan and add lemon juice. Add sugar and stir until it fully dissolves in the lemon juice. Add water and bring to a boil. Put in the lemon zest and ginger strips, then simmer until the sauce becomes somewhat thick.

For the soy-ginger sauce, heat cooking oil in a small pan and saute ginger, spring onion, and leeks for a minute. Then, add soy sauce, rice wine, pepper, sugar, sesame oil, and water. You can also add the drippings from the steamed lapu-lapu, then bring to a boil and simmer for 2 minutes.

For a simpler sauce, heat oil in a pan and carefully pour it over the fish.

Bringing it all together

Once the lapu-lapu is cooked, remove it from the steamer and let it cool for a few minutes. Transfer the fish to a deep plate. If you want to add a sauce, now is the time to pour it over the fish. You can opt for a soy-ginger sauce, a lemon-ginger sauce, or a mayonnaise topping. The sauce will add a savory, slightly sweet, or creamy element to the dish, enhancing the natural taste of the fish.

If you're serving the fish with a sauce, garnish with spring onions, ginger slices, or cilantro. For a more festive presentation, you can place a pitted olive on the head of the fish to create an "eye." The steamed lapu-lapu pairs well with steamed rice and a side of vegetables. Enjoy the delicate flavors of the fish enhanced by the fragrant sauce.

If you're serving the fish chilled with mayonnaise, be sure to refrigerate it until it's completely cold before adding the toppings. This will prevent the mayonnaise from melting due to escaping heat.

Serving the steamed lapu-lapu

The steamed lapu-lapu is now ready to be served! This dish is best served hot and can be garnished with additional spring onions and ginger slices. It pairs well with steamed rice and a side of vegetables. The delicate flavours of the lapu-lapu are enhanced by the fragrant soy-ginger sauce.

If you are looking for a more festive dish, you can also serve the lapu-lapu chilled with toppings. Spread mayonnaise all over the top part of the fish and arrange toppings such as chopped egg whites, yolks, carrots, roasted red bell peppers, and sweet pickle relish. You can also add chopped red onions, olives, and celery. This version of the dish is typically served during Christmas, fiestas, and other special occasions in the Philippines.

For a more oriental approach, you can rub the fish with a mixture of sesame oil and salt before steaming. After steaming, heat some oil in a saucepan and pour it over the steamed fish. This will add a nice sheen to your dish.

If you are using banana leaves to steam the fish, be sure to remove some of the leaves and reserve the juices from the fish before serving. Transfer the banana leaves and fish to a serving platter, and drizzle sesame oil and reserved juices all over. Garnish with more leeks, chopped onions, and cilantro, if desired.

Frequently asked questions