Sweet and Sour Lapu-lapu

                            SWEET AND SOUR LAPU-LAPU

Ingredients

ginger

garlic

julienned carrots

bell pepper

shallots

spring onion

oyster sauce

soy sauce

vinegar

brown sugar

chicken broth

1 lapu lapu fish

Method :

1.  Dredge the lapu lapu fish in flour or corn starch. Fry in oil till crisp then set aside.

2. Saute ginger, garlic, julienned carrots, bell pepper and shallots in the pan where you fried the lapu  lapu.

3. Add oyster sauce, soy sauce, vinegar and brown sugar .  Let it simmer till the vinegary smell dissipates.  I don't actually measure the amount. I go by taste. Dish should be sweet-sour and a a little salty too.

4. Pour in a little chicken broth at a time. We don't want our sauce to be watery.  Optional :  You can add corn starch if you want to thicken the sauce.

5. Pour the sauce over the fried lapu lapu.  Garnish with spring onion, julienned carrots and bell pepper.

special thanks to: FoodFiend :) We love this recipe! ^_^

SOURCE: http://foodfiendojie.blogspot.com/2012/06/lapu-lapu-escabeche-recipe-grouper-fish.html

Beer-battered fish fillet

beer-battered fish fillet

Ingredients 

Original recipe makes 6 servings 

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon dried dill weed
• 3/4 cup beer

• 1/2 cup milk
• 2 eggs
• 2 pounds cod fillets
• 2 quarts vegetable oil for frying

 DIRECTIONS:

1. In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
2. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
3. Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

source: http://allrecipes.com/recipe/beer-batter-fish-fillets/detail.aspx?event8=1&prop24=SR_Title&e11=beer-battered%20fish&e8=Quick%20Search&event10=1&e7=Home%20Page

• PREP5 mins
• COOK20 mins
• READY IN40 min

• Editor's Note
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.