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Fillet of Lapu Lapu Fish Two Ways with Mango Cream

Lapu Lapu fillet, 3-4 oz. per serving
1 cup corn starch for dredging
¼ cup vegetable oil
1-2 teaspoons salt
1-2 teaspoons pepper
1 mango, peeled
1 teaspoon butter
1 cup heavy cream
1 can coconut cream
1 clove garlic
1 teaspoon Sriracha or hot sauce
2 teaspoons rice wine vinegar
Cilantro leaves for garnish
2 teaspoons fresh ginger, grated
Cooked rice




Season fillets with salt and pepper. Dredge in corn starch. Heat oil in a large skillet. Carefully place fish in pan, skin side down cooking for 3-5 minutes. Turn over and baste. Remove and set aside.


To make the cream, heat butter in a sauce pan. Add mango, garlic, rice wine vinegar and hot sauce and sauté. Add coconut cream and cream and reduce heat. Continue heating until it boils. Blend the cream to a smooth consistency.


Pan Seared Lapu Lapu # 1 - Place cooked fish fillet from above over a serving of cooked rice. Garnish with cilantro leaves. Drizzle some of the coconut cream around and on top of the fish.


Steamed Banana Wrapped Lapu Lapu # 2 - Cut the stem lining from the banana leaves, which will be used as a "string" to tie the banana leaves. Warm the banana leaves in a pan, until they deepen in color. Heating the leaves, either in a microwave, over a flame or in a pan makes them more pliable and easier to wrap. Place a banana leaf over a bowl and set a fish fillet in the center of the leaf resting in the bowl. Season with salt, pepper and fresh ginger. Pour 1-2 tablespoons of cream over the fish. Wrap the fish with the banana leaf, and fold the sides over to enclose the fillet. Use the banana leave stem line to tie the leaf around the fish. Prepare a pot of boiling water, with a steamer. Add the banana leaf wrapped fish to the steamer and steam for 5-7 minutes. Remove carefully. Use scissors to cut away the leaves revealing the fish. Serve with rice.

Fish Broth Stew with Vegetables

Fish head and carcass from a cleaned lapu lapu or similar fish
2 teaspoons oil
½ gallon water
1 teaspoon shrimp paste
2 onions, peeled and chopped
2 cloves garlic
2 carrots, diced
2 celery, diced
2 tablespoons ginger
1 teaspoon fish sauce
3 potatoes, diced
Bok choy or kangkong
Calamansi or lime




After filleting the fish, use the fish head and carcass to flavor the stew. Heat oil in a large pot. Add fish head and bones and sauté. Remove and set aside. Add onions, garlic, carrots, celery, ginger and shrimp paste and sauté. Add water to deglaze and stir. Return the fish bones and head to the water and bring to boil. Cover and simmer for 10 minutes. Remove the fish head and carcass. Using a fork, remove any remaining meat from the fish and return to the pot. To plate, add a serving of kangkong to a bowl. Ladle the fish broth stew and vegetables over the kangkong and serve.


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