Lapu-Lapu Badjao Recipe



Lapu-Lapu Badjao Recipe

Ingredients :

1 whole lapu-lapu, about 2 kilos

150g boiled mussels

150g boiled clams

150g cooked shrimps

2 brown onions

3 tomatoes

1 green pepper

25mm knob fresh ginger

4 fresh red chilies

4 cloves garlic

50ml vegetable oil

50ml fish stock

2 tsp calamansi juice

1 tsp chopped parsley

1/2 tsp basil

salt to taste

freshly ground black pepper

25ml olive oil

Method :

Clean and prepare the lapu-lapu removing the scales and fins but leaving head and tail intact. Make a slit along the underside of the fish and carefully remove the backbone to form a cavity.

Discard the shells from the mussels and clams and shell and de-vein the shrimps. Chop the onions, tomatoes, green pepper, ginger and chilies and crush the garlic. Heat the oil in a frying pan and saute the onion and garlic for 3-4 minutes, until golden and crispy.

Add the remaining vegetables and the mussels, clams and shrimps and stir-fry for 2 minutes. Then add the fish stock, calamansi juice, parsley, basil, salt and freshly ground black pepper. Continue to cook for a further 2-3 minutes, stirring frequently, then remove from the heat and allow to cool.

When cool, stuff the mixture into the lapu-lapu, brush the skin with olive oil and wrap in banana leaves. Place in a baking dish and cook in a pre-heated moderate oven for approximately 45 minutes.

Note - If banana leaves are not available use aluminum foil.

Serves 6


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