Steamed Lapu-Lapu in Soy Sauce
A classic Filipino-style steamed grouper (Lapu-Lapu) recipe cooked with ginger, onion leeks, and a savory-sweet soy sauce mixture, finished with sizzling hot oil poured over fresh scallions.
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🍳 Cooking Flow
Season fish with salt, pepper, ginger, and leeks. → Steam fish over boiling water for 15 minutes. → Mix liquid seasoning, oyster sauce, brown sugar, and sesame oil to make sauce. → Transfer steamed fish to a serving plate, top with fresh leeks, and pour sauce over. → Sizzle fresh leek toppings by pouring hot cooking oil on top.
Cooking Steps
Brief Cooking Order
Season fish with salt, pepper, ginger, and leeks. → Steam fish over boiling water for 15 minutes. → Mix liquid seasoning, oyster sauce, brown sugar, and sesame oil to make sauce. → Transfer steamed fish to a serving plate, top with fresh leeks, and pour sauce over. → Sizzle fresh leek toppings by pouring hot cooking oil on top.
Introduction
A classic Filipino-style steamed grouper (Lapu-Lapu) recipe cooked with ginger, onion leeks, and a savory-sweet soy sauce mixture, finished with sizzling hot oil poured over fresh scallions.
Step 1
Season the cleaned Lapu-Lapu fish with salt and ground black pepper on both sides, rubbing gently so the flavors penetrate.
Step 2
Top the seasoned fish with julienned ginger and sliced onion leek greens.
Step 3
Add water to a wok with a steamer rack, cover with a lid, and bring to a boil to preheat the steamer.
Step 4
Place the plate of fish onto the steamer rack, cover, and steam for at least 15 minutes.
Step 5
While the fish is steaming, combine liquid seasoning, oyster sauce, brown sugar, and sesame oil in a small bowl. Stir well until the brown sugar is fully dissolved.
Ingredients List
Important Notes
Discard the liquid and cooked ginger/leeks after steaming to remove fishy taste before adding fresh garnishes.
Make sure the brown sugar is fully dissolved in the sauce mixture before pouring.
Ensure the oil is smoking hot before scalding the fresh onion leeks to unleash maximum fragrance.
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