From the recipe collection
Escabecheng Lapu-Lapu
Whole lapu-lapu fried until crisp and covered with a bright ginger, bell-pepper, carrot, and vinegar sauce.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 4–6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Score the fish on both sides, pat it completely dry, and season inside and out with salt and pepper.
- Dust lightly with cornstarch or rice flour, shaking off the excess. This protects the skin and reduces sticking.
- Heat enough oil for shallow or deep frying. Fry the fish over medium-high heat until crisp and cooked through, turning only once if shallow-frying. Drain on a rack.
- For the sauce, sauté ginger, onion, and garlic in 1 tablespoon oil until fragrant.
- Add the carrot and bell pepper and toss for about 1 minute, keeping the vegetables bright and firm enough to contrast with the grouper.
- Pour in vinegar, sugar, water or stock, and soy sauce. Boil for 2 minutes before tasting and balancing the sweet-sour flavour.
- Stir in the cornstarch slurry and simmer until glossy and lightly thickened.
- Place the fish on a platter and spoon hot sauce over it just before serving so some skin remains crisp.