We regularly have seafood in our meals. However, the more expensive ones, like this dish, I set aside for Sunday lunch. We have been doing some belt tightening and instead of eating out after church, we just go home and I cook a special, hearty meal. Even though the lapu-lapu is expensive, it is still way cheaper than dining out. I reckon this dish only costs around Php400-Php450 and that feeds 3 already.
You need:
lapu-lapu ulpot, cleaned and cut several times on both sides so that the oil can seep through and cook the meat
coconut oil
chopped garlic
sliced onion strips
sliced carrot strips
sliced red bell pepper strips
3T organic tomato sauce
1T coconut aminos
1T coco sugar
1T coco vinegar
water
1 pack pineapples (I would have used fresh but I needed to use the leftover pack that we had in the fridge), save the pineapple liquid
pink Himalayan salt and pepper
Let's do this!
1. Fry the fish in a pan with a substantial amount of coconut oil. Set aside.
2. Remove most of the oil in the pan. Saute the onions in the same pan. Add the garlic when the onions are translucent. When the garlic is fragrant, add the peppers.
3. Add the carrots and stir-fry. Add the pineapples.
4. In a bowl, combine sauce ingredients including the pineapple liquid. Do not season with salt and pepper yet.
5. Pour the sauce onto the vegetables. Stir. Taste. Season with pepper. Add salt if needed. If you want a thicker sauce, you can add a cornstarch slurry (1t cornstarch dissolved in 1T water). We don't like a thick sauce. Let this simmer until the sauce has reduced (if not using cornstarch) a little.
6. Pour over the fish. Serve with rice.
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