Steamed Lapu-lapu (Hammour)

In pilipino the name of this fish is lapu-lapu . Internationally it's called hammour or sea bass or grouper...whatever!!! to me its the delicious "lapu-lapu". Back home you can buy a live one and you can cook it just the way you want it.

My Ingredients:

1 medium or large size fresh lapu-lapu
1 small carrot (jullienne)
1 thumb size ginger (half jullienne, half thick slice or pounded)
coriander leaves
salt and pepper
pepper corn
soy sauce
fish sauce (patis)
1and a half cup of water
steamer


My Method of preparing and cooking:

1. Scale and clean the fish
2. Rub salt and pepper on the skin and inside the head of the fish
3. Make a small slit on both sides of the fish body. then set aside
4. On the steamer add water, salt, pepper corn, thick sliced ginger, then let it boil
5.When the water start to boil place the fish on the steamer and cook it for 30 - 45 min.(Do not throw the remaining water mixture in the steamer).
6. when its done place it in a nice platter or serving dish and garnish it with the jullienned carrots , ginger and coriander leaves,
7. Pour the sauce (remaining water mixture) on top and around the fish and viola!!! you just make a simple, delicious, and healthy dish.

Enjoy... bon appetit