Steamed Lapu-Lapu with Soy Ginger

Small whole lapu-lapu steamed gently with ginger, then finished with hot oil and soy-based sauce. The fish stays delicate, clean-tasting, and moist.

Estimated cost: ₱552–₱610

Prep 15 min · Total 35 min · Serves 1

Nutrition per serving: 300 kcal · 50 g protein · 0 g carbs · 11 g fat

Ingredients

• 1 small whole fish, about 220g edible portion Lapu-lapu
• 1 tsp, heated for finishing Cooking oil
• 1 thumb-size piece, julienned Ginger
• 2 tbsp Soy sauce
• 2 tbsp Water
• 1 stalk, sliced Spring onion
• 1/2 tsp Salt
• 1/4 tsp White pepper

Steps

1. Scale, gut, and rinse the lapu-lapu thoroughly. Pat dry inside and out.
2. Score both sides with 2–3 shallow diagonal cuts. Rub lightly with salt and white pepper.
3. Place half the ginger inside the cavity and the rest over the top of the fish.
4. Bring water in a steamer to a strong boil over high heat.
5. Place fish on a heatproof plate and steam over high heat for 10–12 minutes, depending on thickness.
6. Check doneness by inserting a fork near the thickest part; the flesh should be opaque and flake easily.
7. Carefully pour off excess steaming liquid from the plate.
8. Mix soy sauce with 2 tbsp water and spoon over the fish.
9. Heat 1 tsp oil in a small pan until shimmering, then pour it over the ginger and spring onion so they sizzle.
10. Rest for 1 minute before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).