Steaming Lapu Lapu The Chinese Way: A Simple Guide

Steamed lapu-lapu is a delicious and healthy Chinese-style dish that is simple to make and can be served as a star dish during holiday parties. Lapu-lapu, also known as grouper, is a type of fish that is low in calories and fat, and is known to provide several health benefits such as reducing the risk of heart disease and certain types of cancer. In this recipe, the lapu-lapu is steamed with various aromatics and sauces, resulting in a fragrant and succulent dish. The fish is typically stuffed with ingredients like lemon, ginger, and Asian herbs, and then drizzled with a mix of Chinese cooking wine, soy sauce, and sesame oil. The cooking process is straightforward, requiring only a steamer or a wok filled with boiling water, and the dish can be served with steamed rice and a preferred soup.

Preparing the lapu-lapu

The next step is to stuff the cavity of the fish with aromatics. You can use a variety of ingredients, such as lemon, ginger, leeks, red onion, and cilantro. You can also drizzle the cavity with Chinese cooking wine, soy sauce, and sesame oil. Some recipes suggest rubbing the fish with salt and pepper, or a mixture of salt and sesame oil.

Once the cavity is stuffed, you can place the fish on a bed of banana leaves or cabbage leaves, which will help keep the fish moist and fragrant during steaming. You can then wrap the fish in banana leaves to retain the juices, or simply place the fish and leaves in a heatproof dish.

Place the dish in a steamer and steam for around 15-20 minutes, or until the fish is cooked through and flakes easily. You can then remove the fish from the steamer, discard any ginger, and pour the reserved juices over the fish.

Making the sauce

To make the sauce, you'll need a combination of ingredients that balance sweet, savoury, and tangy flavours. Start by gathering the following: soy sauce, sesame oil, Chinese rice wine or dry sherry, sugar, white pepper, and aromatics like ginger, green onion, and cilantro. The quantities of each ingredient can be adjusted to your taste preferences, but a typical recipe calls for a larger proportion of soy sauce and a smaller amount of the other ingredients.

In a small bowl, combine the soy sauce, sesame oil, rice wine or dry sherry, sugar, and white pepper. Whisk or stir the ingredients together until well blended. This step is crucial to ensure that the flavours come together harmoniously. You can also add a small amount of chicken stock or water to thin out the sauce, if desired.

While the lapu-lapu is steaming, heat a small saucepan over medium to low heat. Pour the sauce mixture into the saucepan and continue heating until it starts to bubble and boil. Remove the saucepan from the heat and set it aside to cool slightly. The sauce should have a glossy appearance and a balanced flavour.

Once the fish is cooked and plated, it's time to finish the dish. Drizzle the sauce over the steamed lapu-lapu, ensuring that it coats the fish evenly. The warm sauce will enhance the flavour of the fish and give it a beautiful sheen. Finally, sprinkle chopped green onions and cilantro on top for a fresh, aromatic touch.

The sauce is an essential component of Chinese-style steamed lapu-lapu, bringing all the elements of the dish together. Its simplicity belies its ability to transform the dish into a culinary masterpiece.

Cooking the fish

To cook lapu lapu in the Chinese style, you'll need to prepare the fish, stuff it with aromatics, steam it, and then serve it with a sauce.

First, clean the fish thoroughly under water and pat it dry with paper towels. Make three diagonal slices on the thickest part of the fish, then repeat in the opposite direction to make a diamond pattern. Do this on both sides of the fish.

Next, you'll stuff the fish with aromatics. Place the fish on top of banana leaves or cabbage leaves, then stuff the cavity with aromatics such as ginger, lemon, and onions. You can also place some aromatics on top of the fish. Drizzle soy sauce and sesame oil over the fish.

Now, you're ready to steam the fish. Wrap the fish in banana leaves or aluminium foil and place it in a steamer on top of a wok filled with boiling water. Steam for 15 to 30 minutes, or until the fish is cooked and soft inside.

Finally, prepare the sauce. Heat oil in a small saucepan and slather it on the cooked fish. In the same pan, heat a mixture of soy sauce, rice vinegar, sugar, sesame oil, and ground white pepper until bubbly, then pour it over the fish. Sprinkle chopped leek and flat-leaf parsley on top and serve immediately with steamed rice.

Making the garnish

The garnish is an important part of the dish, adding a pop of colour, texture and flavour to the steamed lapu-lapu. It is also an opportunity to add some extra aromatics to the dish.

Firstly, you will need to slice up some green onions or scallions. You can chop these finely or into larger pieces, depending on your preference. You will also need to peel and slice some ginger into thin strips. If you want to add some extra colour and flavour, you can also add some chopped fresh coriander or cilantro.

Once you have prepared your garnish ingredients, set them aside until your fish is cooked. When the fish is ready, remove it from the steamer and place it on a serving platter. Pour over any desired sauce, and then sprinkle the garnish on top of the fish.

You can also add some sliced red onion to the garnish, as well as some sliced leeks or Chinese leek, if you wish.

Serving suggestions

Steamed lapu-lapu is a delicious and healthy dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this Chinese-style steamed fish:

Side Dishes

Steamed lapu-lapu goes well with a variety of side dishes. You can serve it with steamed rice, which is a classic accompaniment to many Chinese meals. You could also provide a soup of your choice to accompany the dish, as suggested by one source.

Garnishes

Garnishes can add a pop of colour and extra flavour to your steamed lapu-lapu. Try sprinkling chopped green onions or leeks and fresh ginger on top of the fish. You can also garnish with cilantro (coriander) or Chinese celery. If you want to get creative, you could even use a combination of these herbs and aromatics.

Sauces

A sauce can elevate your steamed lapu-lapu to the next level. You can make a simple soy sauce by mixing soy sauce, water, rice vinegar, sugar, sesame oil, and ground white pepper. Heat this mixture until it bubbles, and then slowly pour it over your fish. Alternatively, you can make a sweet lemon-ginger sauce by heating lemon juice with sugar, adding water and lemon zest, and then simmering until the sauce thickens.

Presentation

Presentation is key to making your steamed lapu-lapu the star of the meal. One suggestion is to place the fish on a bed of banana leaves, which will ensure the fish stays moist and fragrant. You can also pat the fish dry with paper towels and make diagonal cuts in a diamond pattern on both sides of the fish to create an impressive design.

With these serving suggestions, you can create a delicious and visually appealing Chinese-style steamed lapu-lapu dish that is sure to impress your guests!

Frequently asked questions