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6 lapu-lapu (grouper) fillets (140 g each)
Salt and pepper, to taste
2 tbsp (30 g) all-purpose flour
6 tbsp (90 ml) oil for frying, divided into 2 portions
4 cloves (20 g) garlic, slivered
1 small (60 g) onion, sliced
1 thumb-sized (15 g) ginger, peeled and julienned
1 tbsp (20 g) shredded green pepper
1 tbsp (20 g) shredded red pepper
1/2 tsp (2 g) ground turmeric
1/3 cup (100 ml) vinegar
1 tbsp (20 g) sugar
1/3 cup (100 ml) fish stock
Season the fillets with salt and pepper and lightly dredge in flour.
- Heat 3 tablespoons oil in a frying pan and fry the fish until cooked through. Drain on paper towels and keep warm.
- Wipe the pan, put back on the heat, then add the remaining oil. Saute the garlic, onion, ginger and peppers for 2-3 minutes. Add the turmeric, vinegar, sugar and fish stock and bring to the boil, then lower heat and allow to simmer for 10 minutes. Adjust seasonings to taste.
- Just before serving, add the fish fillets to the sauce in the pan and cook for a minute, then transfer to a serving dish. Serve immediately.
Serve fillets on individual plates on in one large serving plate. Pour the sauce and the vegetables over the fish just before serving.
It is a good idea to serve the sauce on the side or to pour it over the fish at the last minute so the fish stays crisp. Firm white-fleshed fish, such as tilapia, works well in this dish.
From Kulinarya: A Guidebook to Philippine Cuisine, Expanded Second Edition (Anvil Publishing Inc., 2013)