Sweet and Sour Lapu-Lapu

Sweet and Sour Lapu-Lapu

Contents

• Ingredients
• Instructions
• Tips and Notes

Sweet and sour lapu-lapu is a classic Filipino dish featuring crispy fried lapu-lapu (grouper) fish smothered in a tangy and sweet sauce made with pineapples, bell peppers, and vinegar. It’s a flavorful and visually appealing dish often served during special occasions or family gatherings.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 1 large lapu-lapu (about 800 grams)
• Salt (for rubbing the fish)
• 1 carrot, julienned
• 2 red and green bell peppers, sliced into strips
• 1 onion, sliced
• 1 thumb-sized ginger, sliced into strips
• 1 small can pineapple chunks
• ½ cup white sugar
• 2 tablespoons cornstarch
• ¼ cup banana ketchup
• ½ cup white vinegar
• ½ cup water
• Cooking oil (for frying and sautéing)
• Salt and pepper (to taste)

Instructions

1. Prepare the Fish:
   Clean the lapu-lapu thoroughly. Score the sides of the fish to ensure even cooking. Rub the fish with salt and let it sit for a few minutes.

2. Fry the Fish:
   Heat cooking oil in a frying pan over medium heat. Fry the fish until golden brown on both sides. Remove from the pan and set aside.

3. Make the Sweet and Sour Sauce:
   In a bowl, combine vinegar, sugar, cornstarch, banana ketchup, and water. Mix until the sugar and cornstarch are fully dissolved. Set aside.

4. Sauté the Vegetables:
   In a separate pan, heat a small amount of cooking oil. Sauté ginger, carrots, onions, and bell peppers until slightly tender.

5. Combine Sauce and Vegetables:
   Pour the sweet and sour mixture into the pan with the sautéed vegetables. Stir well and simmer until the sauce thickens. Add pineapple chunks and season with salt and pepper to taste.

6. Assemble the Dish:
   Place the fried lapu-lapu on a serving platter. Pour the sweet and sour sauce over the fish.

7. Serve:
   Enjoy hot with steamed rice.

Tips and Notes

• Use fresh lapu-lapu for the best flavor and texture.
• Adjust the sweetness and tanginess of the sauce to your preference by varying the amount of sugar and vinegar.
• Add a pinch of chili flakes to the sauce for a spicy twist.

FAQ

Can I use other types of fish for this recipe?
Yes, you can use other firm-fleshed fish like tilapia or sea bass, though lapu-lapu is traditional for this dish.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Can I make the sauce ahead of time?
Yes, the sauce can be prepared in advance and refrigerated. Reheat and pour over the fried fish when ready to serve.

Related guides

• Adobong Pusit: A Classic Filipino Squid Dish
• Daing na Bangus (Marinated Fried Milkfish) – A Complete Guide
• Fish Escabeche: A Filipino Sweet and Sour Delight
• Ginataang Alimasag: Crabs in Coconut Milk
• Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk

Sources

• This is how you cook sweet and sour lapu-lapu the easy way! And delicious too!
• This is how you cook sweet and sour lapu-lapu the easy way! And delicious too!