A light but flavorful dish!
Lapu-lapu with Pineapple-Pepper Relish
A light but flavorful dish!
Ingredients
Lapu-lapu with Pineapple-Pepper Relish
- 1 Cup canned pineapples crushed
- 1 red bell pepper seeded and diced
- Salt to taste
- 1 Cup all-purpose flour
- 1 medium Egg beaten
- 1 Cup Japanese breadcrumbs (Panko)
- 1 kilo lapu-lapu (use fillet), cleaned and sliced
- vegetable oil for pan-frying
- white rice (steamed), to serve
Instructions
- 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.
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