Steamed Lapu-lapu

Succulent Steamed Red Snapper

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This unbelievably huge steamed red snapper was served to 4 adults and 2 kids. Succulent with ginger and dark soy sauce garnished with ringlets of spring onion.

Red snapper (or other fish)
Few slices of crushed ginger
Soy sauce (preferably light soy sauce)
Ground black pepper
Ringlets of onion springs
Peanut or vegetable oil

Marinate fish with soy sauce, pepper and ginger for at least half an hour. Arrange it on a steaming bowl with ginger inside the cavity of the fish and all over. (It is important to steam in a bowl to retain the juices of the fish.)

Place bowl in a steamer over boiling water and cover. Steam for 10 to 20 minutes, depending on the size of the fish. Transfer fish on a serving platter and garnish with ringlets of onion spring (and steamed vegetables like what I have in the pictures).

Heat oil in a pan over high heat. Drizzle sizzling over fish (hear the fish talk….) just seconds before serving.

Lasang Pinoy, Sundays. Succulent.
Lasang Pinoy, Sundays.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

10 thoughts on “Succulent Steamed Red Snapper

  1. Hi Iska! Yum! What I’d usually do is heat peanut oil & pour it over the fish that has been salted. Hear it sizzle. Just saw this procedure over at the food network & the fish tasted even better. Add shaoxing wine & use light soy sauce.

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