Poached Lapu-Lapu in Mirin and Soy Sauce Recipe

This lapu-lapu dish is flavored with mirin, soy sauce, and seaweed.

Ideal for delicate meats like fish and poultry, poaching doesn’t rely on fat to cook or flavor food. In this dish, a savory broth of seaweed and smoked bonito flakes is used to flavor the lapu-lapu.

Poached Lapu-Lapu in Mirin and Soy Sauce Recipe

Len Santos-Ding of Feed 5000
This lapu-lapu dish is flavored with mirin, soy sauce, and seaweed.
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Asian
Servings 2

Ingredients
  

Poached Lapu-Lapu in Mirin and Soy Sauce Ingredients

  • 2 strips kombu (kelp or sea vegetables, available in Japanese and Korean groceries)
  • 1/4 Cup bonito flakes
  • 2 cups hot water
  • 2 tablespoons Japanese soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon brown sugar
  • 1 teaspoon ginger grated
  • 500 Grams lapu-lapu fillet sliced into 4 pieces
  • 8 spears asparagus
  • 150 Grams enoki mushrooms cut at the roots
  • 1 medium red radish sliced thinly

Instructions
 

  • Soak kombu and bonito flakes in hot water for 20 minutes in a bowl. Strain broth and pour into a wide, shallow pan. Let simmer very gently.
  • Add soy sauce, mirin, sugar, and ginger. Add fish and asparagus. Cover and cook for 2 minutes. Add mushrooms and red radish; cover and turn off heat. Serve immediately.
Keyword poached lapu-lapu
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