BLACK LAPU LAPU, also known as black grouper, is a prized fish in Filipino cuisine, known for its firm texture and mild flavor. It’s versatile and can be prepared in various ways, including steaming, frying, and soups.

Culinary Uses:

1. Steamed Black Lapu-Lapu: This is a popular method for preserving the fish’s delicate flavor. It’s often steamed with ginger, soy sauce, and scallions.
2. Fried Black Lapu-Lapu: The fish is seasoned, dredged in flour, and fried until crispy. It can be served with a dipping sauce or as a larger dish.
3. Sinigang na Lapu-Lapu: A sour soup made with tamarind, vegetables, and fish, creating a comforting and flavorful dish.

Recipe Suggestion:

Lapu-Lapu in Tausi Sauce (Black Bean Sauce):

• Ingredients: Whole black lapu-lapu, tofu, garlic, ginger, onions, bell peppers, leeks, black beans (tausi), soy sauce, oyster sauce, sesame oil,  and cornstarch.
• Method:
  1. Preparation: Clean and pat dry the fish. Score the flesh to allow seasoning to penetrate.
  2. Frying: Season the fish with salt and pepper, dredge in cornstarch, and fry until golden brown. Set aside.
  3. Sauce: Sauté garlic, ginger, and onions. Add bell peppers and leeks. Stir in black beans, soy sauce, oyster sauce, and water. Thicken with cornstarch slurry.
  4. Combining: Add the fried fish to the sauce and simmer for a few minutes to let the flavors blend.

The number of pieces available may vary, be subject to change, and depend on the product's availability.

The weight provided for is the pre-gutted product. 

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The image is for illustrative purposes only. The actual product may vary.