Looking for a unique but sumptuous soup dish? Well, check out the ingredients and procedure in making lapu-lapu soup.
Groupers are known delicacies not just in the Philippines but around the world. Though a bit expensive, people crave for it because of its tasty flavor and cotton-like flesh.
Known locally as lapu-lapu, this fish is also one of the most flexible. You can cook it grilled, fried, stewed, and sinigang. You can’t almost go wrong with it.
I love soup. So, I tried making lapu-lapu soup, and surprisingly, it worked! Here’s the recipe:
- 1 small lapu-lapu – remove the gills and innards
- 1 medium carrot – peeled and diced
- A large potato – peeled and diced
- 4 cloves garlic – finely minced
- 1 medium red onion – chopped
- About 6 pieces of spinach leaves – chopped
- 1/2 cup flour
- 5 cups water
- 1 egg
- Salt and pepper to taste
- Make the lapu-lapu stock. You can do this by boiling the fish in about 2 cups of water. Remove the fish from the stock and let it cool down.
- Remove the flesh of the fish. Then, set aside.
- Make a water and flour mixture. Dilute the flour into a cup of water and mix well. Set aside.
- Saute garlic and onion.
- Put the carrot and potato. Let it simmer.
- Add the lapu-lapu flesh and let it simmer.
- Add the stock and flour mixture. Continue to stir until thick.
- Season with salt and pepper.
- Add the egg and stir vigorously.
- Turn off the heat. Then, add the spinach.
- Cover the pan for a few minutes.
- Serve and enjoy.
- Boiling the lapu-lapu with bones will make the soup tastier. It will also be easier for you to separate the meat from the bones.
- Make sure that there are no bones.
- Right after you add the egg, mix it immediately so it will be distributed evenly.
- The salt and pepper are based on your preferences.
- If you found the soup too watery, you add more water and flour mixture.
- This lapu-lapu soup is best when shared.