Steaming Lapu Lapu With Oyster Sauce Perfection

Steamed lapu-lapu with oyster sauce is a delicious and healthy dish that is perfect for a special occasion or weekend feast. This easy-to-prepare fish recipe combines the savoury goodness of lapu-lapu with the umami flavour of oyster sauce. The key to this dish is in the preparation and steaming of the lapu-lapu, as well as the creation of a complementary sauce. This recipe is a great way to impress your family or guests and is sure to satisfy with its delicate flavours.

Steamed Lapu-Lapu with Oyster Sauce

Preparing the lapu-lapu

Rub the fish with ground black pepper and a little salt to enhance its natural flavour. Then, stuff 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. You can also add spring onion to the stuffing.

Now the fish is ready for steaming. Place it on a porcelain or heatproof plate and put it in a steamer that fits the fish comfortably. Make sure the water in the steamer is already boiling before adding the fish, and steam gently over medium heat. Excessive heat can overcook the fish and make it tough. Steam the lapu-lapu for 15 to 20 minutes, or until fully cooked. To check for doneness, insert a fork into the thickest part of the fish; if it flakes easily, it's ready.

Steaming the lapu-lapu

Once the fish is cleaned, you'll want to make a few shallow slits or cuts on the sides of the fish. This will help the flavours penetrate the fish during steaming. You can also score the fish by making diagonal slices on the thickest part. This will help the sauce permeate the fish. At this stage, you can also rub the fish with salt and pepper to enhance its natural flavour.

Now, you're ready to stuff the fish. Take some sliced ginger and place it inside the slits or cuts you made earlier. You can also stuff the cavity of the fish with spring onion or scallions and more ginger. This will add flavour and help remove any fishy smell.

Place the stuffed fish on a porcelain or heatproof plate and put it in the steamer. Make sure the water in the steamer is already boiling before adding the fish. Steam gently over medium heat for 15 to 20 minutes, or until the fish is fully cooked. You can check for doneness by inserting a fork into the thickest part of the fish; if it flakes easily, it's ready.

Making the sauce

While the lapu-lapu is steaming, prepare the sauce. To make the sauce, heat some cooking oil in a small pan. Saute ginger, spring onion, and leeks for a minute to release their flavours. Next, add soy sauce, oyster sauce, rice wine, ground black pepper, sugar, sesame oil, and water to the pan. Adjust the seasonings according to your taste.

If you would like a more intense ginger flavour, rub the fish with freshly grated ginger before steaming. You can also marinate the fish in soy sauce and ginger for 30 minutes before steaming to further enhance its taste.

The key to a delicious sauce is achieving the right consistency. If the sauce is too thin, simmer it uncovered for a few more minutes to allow it to thicken. Conversely, if the sauce is too thick, add a splash of water or chicken broth to thin it out. Adjust the seasoning as needed to balance the flavours.

Bringing it all together

Once the lapu-lapu is cooked, remove it from the steamer and let it rest for a few minutes. If you've used banana leaves, transfer the fish and leaves to a serving platter. If you've used a heatproof plate, transfer the fish to a deep plate.

While the fish is resting, you can prepare the sauce. Combine water, oyster sauce, spring onion, ginger, and the liquid from the fish in a pot. Bring this to a simmer and set it aside.

Next, heat some oil in a pan. Once hot, carefully pour the oil over the fish. Then, pour the sauce over the fish, making sure to coat it evenly. The sauce will add a savory and slightly sweet flavour to the fish, complementing its natural taste.

Finally, garnish the dish with spring onions, ginger slices, or kinchay. Serve immediately, with steamed rice and a side of vegetables. Enjoy the delicate flavours of the lapu-lapu enhanced by the fragrant sauce.

Serving the steamed lapu-lapu

Once the lapu-lapu is cooked, it's time to serve this delicious and healthy dish! Here are some detailed and direct instructions on serving steamed lapu-lapu with oyster sauce:

Firstly, remove the fish from the steamer and let it rest. You can place it on a plate or a platter. If you have used banana leaves for steaming, you can transfer the banana leaves and fish together onto a serving platter. This will not only enhance the presentation but also keep the fish moist and fragrant.

While the fish is resting, you can prepare the sauce. In a pot, combine water, oyster sauce, spring onion, ginger, and the reserved liquid from the steamed fish. Bring this mixture to a simmer and set it aside. The reserved liquid from the fish adds extra flavour to the sauce.

Next, heat some oil in a pan. Carefully pour the hot oil on top of the steamed fish. This step gives the fish a glossy finish and adds a bit of extra flavour.

Now, pour the prepared sauce over the fish. Make sure to coat the fish evenly with the sauce. The oyster sauce will add a savoury and slightly sweet flavour to the dish.

Finally, garnish the steamed lapu-lapu with spring onions, ginger slices, or herbs of your choice. You can also squeeze some lemon juice over the fish for added freshness. Serve the dish immediately while it's still hot.

This steamed lapu-lapu with oyster sauce pairs well with steamed rice and a side of vegetables. Enjoy the delicate flavours of the fish enhanced by the fragrant soy-ginger sauce.

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