Topic: Fish
One of Moro's specialties in cooking lapu-lapu, the most important ingredients for this is tumeric powder, thus making its soup bright yellow in color. I learned to love this dish also and my hubby always requested for it when we had a Lapu-lapu at home.
Ingredients:
700 g Lapu-lapu, scaled,cleaned and sliced
1 tsp. tumeric powder
1 onions, sliced thinly
2 tbsp. crushed ginger
1 tomato, quartered
2 long green peppers,cut into lengthwise but not separated
2 cups thick coconut milk
2-3 cups broth or water
1 tbsp. fish sauce
1/2 tsp. sugar
2 tbsp. vegetable oil
salt and pepper to taste
Directions:
1. Mix tumeric powder and fish together.
2. Heat oil in a pot, saute garlic, onions and ginger until aromatic. Add fish slices and broth or water. Bring to a boil, then add long pepper, tomatoes, fish sauce and sugar. Simmer for 5 minutes.
3. Add coconut milk, bring to a boil. Season with salt and pepper. Cook for 2 minutes, turn off heat and serve.