Ingredients with Measurements:
- 1 whole Lapu-Lapu fish
- 1/2 cup water
- 2 tbsp. salt
- 1 tbsp. black pepper
- 1/4 cup chopped garlic
- 1/4 cup chopped onion
- 1/4 cup chopped tomatoes
- 1/4 cup chopped ginger
- 1/4 cup chopped green onions
Special Equipment Needed:
- Large wok or pan
- Tongs or spatula
Step-by-Step Instructions:
1. Clean the Lapu-Lapu fish and remove the scales and guts.
2. In a large wok or pan, add water, salt, black pepper, garlic, onion, tomatoes, and ginger. Mix well.
3. Place the Lapu-Lapu fish in the wok or pan and cover with the mixture.
4. Turn on the heat to medium-high and let it cook for 15-20 minutes or until the fish is fully cooked.
5. Once the fish is cooked, remove it from the wok or pan using tongs or a spatula.
6. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat per serving: 2g
Protein per serving: 25g
Carbohydrates per serving: 5g
Substitutions for ingredients:
- Any type of white fish can be used instead of Lapu-Lapu.
- Shallots can be used instead of onions.
- Cilantro can be used instead of green onions.
Variations:
- Add sliced chili peppers for a spicy version.
- Add coconut milk for a creamier version.
- Add soy sauce for a savory version.
Tips and Tricks:
- Make sure to clean the fish thoroughly before cooking.
- Use a wok or pan that is large enough to fit the fish.
- Do not overcook the fish to prevent it from becoming dry.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve on a platter with the garnished green onions on top.
Garnishes:
Chopped green onions
Pairings:
- Steamed rice
- Grilled vegetables
- Fresh salad
Suggested Side Dishes:
- Garlic rice
- Stir-fried vegetables
- Grilled corn
Troubleshooting Advice:
- If the fish is not fully cooked, add more water and continue cooking until done.
- If the fish is dry, add more water or coconut milk to the mixture.
Food Safety Advice:
- Make sure to cook the fish thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Halabos na Lapu-Lapu is a traditional Filipino dish that originated in the Visayas region. It is a simple yet flavorful way of cooking fish.
Flavor Profiles:
Savory, garlicky, and slightly tangy.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Philippine