Steamed Grouper (steamed Lapu-lapu)

Steamed Grouper, also known as Steamed Lapu-Lapu, is a classic dish in Filipino Chinese cuisine. This simple yet flavorful recipe highlights the delicate taste of the grouper fish, complemented by the freshness of the ingredients and the traditional Chinese cooking method of steaming.

Gluten Free Dairy Free Main Course Filipino Chinese Steamed Grouper Steamed Lapu Lapu Fish Recipe Chinese Cuisine
Steamed Grouper (steamed Lapu-lapu)

Ingredients

  • 1 whole grouper fish, about 2 lbs, cleaned and scaled
  • 3 cloves garlic, minced
  • 1 thumb-sized ginger, julienned
  • 3 stalks green onions, cut into 2-inch lengths
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cooking oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth

Instructions

  1. Place the grouper fish on a heatproof plate that fits inside a steamer. Make 3 diagonal slashes on each side of the fish.
  2. Spread the minced garlic, julienned ginger, and green onions on top of the fish.
  3. In a small bowl, mix together the soy sauce, sesame oil, cooking oil, salt, black pepper, rice wine, and cornstarch. Pour this mixture over the fish, ensuring it coats the fish evenly.
  4. Pour the chicken broth around the fish in the plate.
  5. Prepare a steamer and bring the water to a boil. Carefully place the plate with the fish into the steamer.
  6. Cover the steamer and steam the fish for about 15-20 minutes, or until the fish is cooked through.
  7. Once done, carefully remove the plate from the steamer.
  8. Serve the steamed grouper hot with steamed rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Fat
8g
Carbohydrates
5g

Supplies

Steamer Heatproof plate

Tools

Knife Cutting board Bowl Small whisk or spoon

Serving suggestions

Steamed grouper is best served with steamed white rice and a side of stir-fried vegetables.

Tips & tricks

Make sure to check the doneness of the fish by inserting a knife into the thickest part of the flesh. It should flake easily and appear opaque all the way through.

Cost

$25