Lapu-lapu with Pineapple-Pepper Relish

Make the pineapple-pepper relish: combine crushed pineapples (including juices) and red bell peppers in a bowl. Season with salt. Transfer to a covered container and chill in the refrigerator until ready to use.

 

Prepare the breading by putting all-purpose flour, egg, and breadcrumbs in separate bowls. Dip a fish fillet in egg, dredge in flour, dip again in egg, and coat with Japanese breadcrumbs. Repeat with remaining fillets.

 

Heat oil for pan-frying. Fry lapu -lapu fillets by batches until golden brown. Drain on paper towels. Serve on top of rice and with chilled pineapple-pepper relish.