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| Lapu-Lapu with Oyster Sauce |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 29 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Ingredients 2 pounds white fish fillets 1 tablespoon vegetable oil 1 clove garlic, chopped 1 tablespoon oyster sauce 1 tablespoon sesame oil 2 sweet red peppers, diced 2 carrots, sliced 2 stalks celery, sliced 1 small onion, diced 1 teaspoon MSG Preparations: 1. Place fish on rack in steamer, cover and steam until tender, 4 to 5 minutes. Set aside. 2.Heat vegetable oil in large skillet or Dutch oven. 3. Add garlic and cook until brown. 4. Add oyster sauce, sesame oil, red peppers, carrots, celery and onion and cook until tender-crisp. 5. Add fish, broken into large chunks, and MSG and stir gently to combine and reheat fish. 6. Turn out onto heated platter. Makes 8 servings. Note: Rock cod or red snapper may be substituted.
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