Tag Archives: fish recipes

How to prepare Lapu-Lapu Papillote with Creamy Lemon Butter

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Lapu-Lapu Papillote with Creamy Lemon Butter

Basic Ingredients

  • 1 piece Lapu-Lapu fillet
  • 2 pieces carrots
  • 1 rib celery
  • 1 piece large leek
  • 1 piece large tomato, sliced into rings
  • 2 tablespoons cream
  • 1 tablespoons vegetable oil
  • 3 cups water
  • Salt and pepper to taste
  • 1/4 teaspoon AJI-NO-MOTO Umami Super Seasoning Parchment / wax paper
  • 2 pieces lemon (1 piece sliced into rings)
  • 3 tablespoons butter

Cooking Methods

  • Season fish fillet with salt and pepper. Set aside. After 15 minutes, brush each side of fish fillet with butter.
  • Blanch the vegetables and set aside.
  • On a 13 x 15 inch parchment paper brushed with butter, place the marinated fish on the center and topped with vegetables, lemon and tomatoes slices. Sprinkle on top of the fish with lemon juice,salt, pepper and AJI-NO-Moto Umami Super Seasoning.
  • Salt the parchment paper and place it on a baking dish. Bake for 10 minutes at 425 degrees F oven.
  • In a pan, melt butter and add cream. Whisk together and add lemon juice. Serve this sauce on top of baked fish fillet.

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Fish with Tausi Recipe (Fish with Salted Black Beans)

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Fish with Salted Black Beans

Basic Ingredients

  • 1 lb. fish fillet (mahi-mahi, cod, or cream dory), cut into cubes
  • 3 tablespoons salted black beans (tausi)
  • ½ teaspoon minced ginger
  • ½ teaspoon minced garlic
  • 4 stalks green onion, chopped
  • 1½ teaspoon sesame oil
  • 5 tablespoons sherry cooking wine
  • ½ teaspoon salt
  • 3 ½ tablespoons cornstarch
  • ¾ cups chicken stock
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sugar
  • 1 cup cooking oil

Cooking Methods

  • Marinate the fish by combining 3 tbsp. sherry cooking wine, salt, and 1 tsp. sesame oil in a bowl. Mix well. Add the fish cubes and marinate for 30 minutes.
  • Soak the salted black beans in warm water for 15 minutes. Drain and set aside. We will use this later.
  • Start to fry the fish by heating the oil in a cooking pot. Remove the fish from the marinade.
  • Roll the fish cubes on a bowl with 3 tablespoons cornstarch. Make sure that the fish is fully coated. Fry the coated fish until the color turns light brown. Remove from the cooking pot and place in a plate. Set aside.
  • Make the sauce by combining the chicken broth, ½ tsp sesame oil, 2 tbsp. sherry cooking wine, ground black pepper, ½ tbsp. cornstarch, and sugar. Mix well.
  • On a separate frying pan, heat 3 tablespoons of cooking oil (re-use the oil that fried the fish). Saute garlic, ginger, and salted black beans for 30 to 60 seconds.
  • Put-in the fried fish cubes. Stir.
  • Pour-in the sauce mixture. Stir and continue to cook until the sauce starts to thicken.
  • Sprinkle some green onions.
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