Steaming Lapu-Lapu With Soy Sauce: A Simple, Delicious Recipe

Steamed lapu-lapu is a delicious and healthy dish that is perfect for special occasions. Lapu-lapu, also known as grouper, is a popular fish in Chinese cuisine and is best served steamed. This recipe will guide you through the process of preparing and cooking lapu-lapu with a delicious soy sauce, resulting in a flavorful and nutritious meal that is sure to impress your family or guests. The key to a successful dish lies in the preparation and cooking technique, so let's get started on creating this tasty treat!

Preparing the lapu-lapu

Once you have your fresh lapu-lapu, start by cleaning the fish thoroughly. Remove the gills, innards, and scales. You can also remove the fins if you prefer, although this is optional. After cleaning, cut a few shallow slits on both sides of the fish. This step will help the flavours penetrate the fish during steaming and enhance the overall taste experience.

Next, rub the fish with ground black pepper and a little salt. This step will enhance the natural flavours of the fish. You can also add other seasonings at this point, such as sesame oil, to further enhance the flavour. Stuff the cavity of the fish with sliced ginger, and place some ginger slices into the slits you made earlier. Ginger adds a wonderful flavour and helps to remove any fishy smell.

After seasoning and stuffing the fish, it's time to set up your steamer. You can use a bamboo steamer, a multipurpose cooker/steamer, or a large wok with a prop to hold the plate of fish. Place the fish on a porcelain or heat-proof plate and put it in the steamer. Make sure the water in the steamer is already boiling before adding the fish, as this will ensure even cooking. The steaming time will depend on the size of your fish and steamer, but it typically ranges from 10 to 20 minutes for a whole lapu-lapu. The fish is fully cooked when it is soft inside and flakes easily with a fork.

While the fish is steaming, you can prepare the aromatic sauce by mixing soy sauce, rice vinegar or rice wine, sugar, sesame oil, and ground white pepper to taste. You can also add other aromatics like spring onions, leeks, or green onions for additional flavour.

Once the fish is cooked, remove it from the steamer and let it cool for a few minutes. Carefully discard the ginger and any liquid that accumulated during steaming. Place the fish on a serving plate and arrange fresh ginger slices on top. Heat some vegetable or peanut oil in a small saucepan until it reaches smoking point, and then carefully pour it over the entire fish. This step adds fragrance and flavour to the dish. Finally, pour the soy sauce mixture over the fish, making sure to coat it evenly.

Steaming the lapu-lapu

Next, prepare your steamer. Place the fish on a porcelain or heatproof plate that fits comfortably inside the steamer. Ensure the water in the steamer is already boiling before adding the fish. Place the fish in the steamer and steam gently over medium heat for 15 to 20 minutes, or until fully cooked. The fish is done when it flakes easily when pierced with a fork in the thickest part.

While the lapu-lapu is steaming, you can prepare the soy-ginger sauce. Start by heating some cooking oil in a small pan and sautéing ginger, spring onion, and leeks for a minute to release their flavours. Then, add soy sauce, rice wine, ground black pepper, sugar, sesame oil, and water to the pan. Adjust the seasonings according to your taste preferences.

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 and pour the prepared soy-ginger sauce over it, making sure to coat the fish evenly. The sauce will add a savoury and slightly sweet flavour to the dish.

Finally, serve the steamed lapu-lapu hot, garnished with additional spring onions and ginger slices if desired. It pairs well with steamed rice and a side of vegetables. Enjoy the delicate flavours of the fish enhanced by the fragrant soy-ginger sauce!

Making the sauce

While the lapu-lapu is steaming, prepare the sauce. For a soy-ginger sauce, heat some cooking oil in a small pan and sauté ginger, spring onion, and leeks for a minute. You can also add scallions and garlic to the aromatics. This will help release the flavours of the aromatics.

Next, add soy sauce, rice wine, ground black pepper, sugar, and sesame oil to the pan. You can adjust the seasonings according to your taste. You can also add water or chicken broth to adjust the consistency of the sauce. If the sauce is too thin, simmer it for a few more minutes to allow it to thicken. Conversely, if the sauce is too thick, add a splash of water or broth.

For a Cantonese-style steamed fish sauce, mix soy sauce, Chinese cooking wine (Shaoxing), and sesame oil in a small bowl and set aside. Heat a small saucepan over medium to low heat, stir in the sauce, and blend well. Once the sauce starts to bubble, remove it from the heat and set it aside to cool.

Bringing it all together

Once the lapu-lapu is cooked, remove it from the steamer and set it aside to rest. The steaming time may vary depending on the size of your fish and steamer, but it should be soft inside when poked with a fork. A good rule of thumb is to steam the fish for 15 to 20 minutes, or until fully cooked. You can also check for doneness by inserting a fork into the thickest part of the fish—if it flakes easily, it's ready.

While the fish is steaming, prepare the sauce by mixing soy sauce, rice vinegar or rice wine, sugar, sesame oil, ground white pepper, and water in a small bowl. Adjust the seasonings according to your taste preference. You can also add aromatics like ginger, spring onion, and leeks to enhance the flavour of the sauce.

After removing the fish from the steamer, carefully place it on a serving plate. Discard the ginger and any remaining fish liquid. If desired, you can heat some cooking oil in a small pan and slather the hot oil on the fish for a more fragrant and flavorful dish.

Finally, slowly pour the hot soy sauce mixture over the fish. Sprinkle chopped leek, spring onion, and flat-leaf parsley on top. Serve the steamed lapu-lapu immediately, pairing it with steamed rice and your preferred soup or side of vegetables. Enjoy the delicate flavours of the fish enhanced by the fragrant soy sauce.

Serving the steamed lapu-lapu

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.

Some recipes suggest heating oil in a pan and pouring it over the fish. This adds fragrance and flavour.

Pour the soy-ginger sauce over the fish, making sure to coat it evenly. The sauce will add a savoury and slightly sweet flavour to the fish, complementing its natural taste.

Serve the lapu-lapu hot, garnished with additional spring onions and ginger slices if desired. This dish pairs well with steamed rice and a side of vegetables. Enjoy the delicate flavours of the lapu-lapu enhanced by the fragrant soy-ginger sauce.

Frequently asked questions