INGREDIENTS:
- 1 whole lapu-lapu or bacoco
- 1 tbsp. light soy sauce
- 1 tbsp. kalamansi juice
- 2 pieces tanglad leaves
- 2 onions, sliced
- 1 stalk leeks, sliced
- 1 sprig spring onions, sliced
- 1 small piece ginger, minced
SALSA BLACA:
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1-2 cup fish stock
- Salt and pepper to taste
- Chopped kinchay
- Hard-boiled egg, sliced
- Dayap, sliced
INSTRUCTIONS:
- Rub the fish with soy sauce and kalamansi juice. Prepare a steamer. In the bottm pan, put the tanglad leaves, onions, leeks, spring onions, and ginger. Add enough water. Steam the fish until done. Cool then arrange on serving platter. Strain the fish stock.
- Prepare Salsa Blanca: In a saucepan, heat the butter until melted then add the flour. Stir until blended but do not brown. Gradually whisk in the fish stock. Add just enough to make a slightly thick consistency. Season to taste. Pour over the steamed fish. Top with chopped kinchay, sliced egg, and dayop.
Source: Pinoy Recipes
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