Lapu-Lapu or "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language. In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. There are many ways to cook this kind of fish. It's how you put art in cooking. Enjoy!
400 grams Lapu-lapu fish
20 grams salt & pepper
20 grams butter
100 ml fresh milk
12 pieces Quail eggs
60 grams sweet green peas (cooked)
2 pieces Calamansi
30 grams flour
- In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes.
- Steam fish for 20 minutes.
- In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken sauce.
- Season w/ salt and pepper (do not boil).
- Place fish on a platter and pour sauce over the fish.
- Garnish with Quail eggs and sweet green peas.
- Serve hot with steamed rice.