🌿 Ingredients

• 2.5kls Black Lapu-lapu
• 100g Shitake Mushroom
• 300g Onion Leeks
• 1/2 cup Oyster Mushroom Sauce
• 2tbsp Dark Mushroom Soy Sauce
• 3tbsp Sesame Oil
• 1/2 cup Vegetable Coconut Oil Baguio Oil
• 1tsp Ajinomoto
• 1tsp Salt
• 1tsp White Pepper
• 1/4c Light Soy Sauce
• 50g Coriander Fresh Leaves (Cilantro) 5g Sesame RoastedSeeds
• 1tbsp Sugar
• 1c Chicken Stock

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📋 Procedure

1. Blanch lapu-lapu with hot water.
2. Season lapu-lapu with salt & pepper.
3. Place Lapu-Lapu in a plate then add ginger and onion leeks.
4. In a mixing bowl, combine oyster sauce, soy sauce, dark mushroom, soy  sauce, chicken stock, sugar, salt and pepper.
5. Pour the mixture on the lapu-lapu and steam for 35-45 minutes.
6. Transfer the fish to a serving plate and add garnish.
7. Reduce the remaining sauce in a pan.
8. Heat ½ cup Baguio Pure Coconut Oil.
9. Heat ½ cup Baguio Pure Coconut Oil.
10. Pour the hot Baguio Pure Coconut Oil on the Lapu-Lapu.
11. Add the reduced sauce to the fish and serve.