In Filipino this Sweet and Sour Lapu lapu is also known as Lapu lapu Escabeche. Deep fried large lapu lapu until it becomes so crispy and poured with Sweet and sour sauce upon serving. Make sure your lapu lapu is fresh and your recipe is surely unbelievably delish! Good for any occasion, party, fiesta, baptismal, wedding or any special gatherings. Just prepare the sauce in advance and fry the fish on the actual day to save time for preparing other menus.
Sweet and Sour Lapu-Lapu
2 Big Lapu-lapu (Grouper fish), season with salt and pepper
For Sweet and Sour Sauce:
1 cup water (8oz)
3 tablespoons vinegar
6 tablespoons sugar
3 tablespoons tomato ketchup
1/2 teaspoon salt
an inch slice of ginger, julienne
5 cloves garlic, minced
1 medium-sized onion, wedges
1/2 cup pineapple tidbits
1 carrot, julienne
1 red bell pepper, julienne
2 tomatoes, cut in wedges
For the slurry:
2 tablespoons cornstarch, diluted with 3tbsp water
3 tbsp spring onions, chopped (leave some for garnishing)
Deep fry Lapu lapu. Drain in paper towels. Set aside.
For the Sweet & Sour Sauce: In a saucepan using medium to low heat, combine group (A) ingredients. Thicken with slurry mixture (2 tablespoons cornstarch, diluted with 2-3 tablespoons water)
In another pan, saute group (B) ingredients in little oil over medium heat: tomatoes, onions, carrot, tomatoes, garlic, red pepper and the other ingredients.
Boil and simmer until the sauce becomes thick (not runny). Lastly, add pineapple tidbits and some spring onions
Pour the sauce on fried lapu-lapu and serve immediately.
TIP: Don’t pour the sauce on the fish if you are not ready to eat it. The crispiness of the fish will be gone. You can always set aside the sauce and serve it once everyone is ready to eat.