Banana leaves ensure that you end up with a moist and fragrant fish. Make this the star of your weekend feast!
Steamed Lapu-Lapu Recipe
Steamed Lapu-Lapu Ingredients
- 1 300-gram lapu-lapu scaled and gutted
- 2 large banana leaf (about 20x25 inches), ribs removed, cleaned, and passed over a hot flame
- 1 stalk Leeks sliced into 2-inch pieces, divided
- 100 Grams ginger sliced, divided
- 1 Small red onion sliced, divided
- Salt to taste
- Pepper to taste
- 3 tablespoons Soy Sauce (we used Kikkoman)
- 3 tablespoons sesame oil plus more for drizzling
- cilantro sprigs for garnish (optional)
- Clean the fish thoroughly under water. Score the fish by making 3 diagonal slices on the thickest part of the lapu-lapu. Place the fish on top of washed banana leaves.
- Stuff fish with half the ginger, leeks, and red onions. Place a slice of ginger on the scored parts of the fish. Scatter remaining aromatics on top. Season with salt and pepper.
- Drizzle soy sauce and sesame oil all over the fish.
- Place another banana leaf on top, and wrap the fish securely using banana leaf strips or cooking twine. You can wrap the fish in another layer of banana leaves to make sure the juices will not spill during the cooking process.
- Place fish in a steamer on top of a wok filled with boiling water. Steam for about 15 to 20 minutes.
- Remove some of the banana leaves and reserve the juices from the fish. Transfer banana leaves and fish to a serving platter. Drizzle sesame oil and reserved juices all over the fish. Garnish with more leeks, chopped onions, and cilantro, if desired. Serve with steamed rice on the side. Tips: Cooking for two? use fish fillets instead. Wrap each fillet in banana leaves and steam for 8 to 10 minutes until cooked through.