A tangy, savory Filipino fish dish simmered in vinegar, spices, and aromatics—perfect with hot steamed rice.
Cooking Tips:
• Do not stir the fish after adding vinegar until it boils to prevent bitterness.
• Use fresh lapu-lapu for best results, but tilapia or maya-maya can be alternatives.
• Adjust the number of chilies depending on your spice preference.
Ingredients Tips:
• White vinegar gives a sharp tang, while coconut vinegar adds a milder flavor.
• Lemongrass enhances the aroma—bruise it slightly before cooking.
• Bagoong alamang with calamansi makes the perfect dipping sauce to balance the sour broth.
Stewed Grouper in Vinegar | Filipino Paksiw na Lapu-Lapu
A tangy, savory Filipino fish dish simmered in vinegar,spices, and aromatics—perfect with hot steamed rice.
Ingredients
For the Stewed Grouper
- 2 tbsp cooking oil
- 1 thumb-size ginger sliced
- 3 cloves garlic minced
- 1 small onion chopped
- White part of green onion sliced
- Salt and pepper to taste
- 4 medium lapu-lapu fish cleaned
- ½ tsp seasoning granules
- ½ cup water
- 6 pcs long green chili
- 4 pcs Thai chili
- 2 tomatoes quartered
- 1 lemongrass stalk pounded
- ½ cup vinegar
- ½ tsp sugar
- Additional salt and pepper to taste
For the Dipping Sauce:
- Bagoong alamang fermented shrimp paste
- Kalamansi juice
- Thai chili chopped
Instructions
Sauté the Aromatics:
- Heat cooking oil in a pan. Sauté ginger, garlic, onion, and the white part of green onion until fragrant.
Cook the Fish:
- Add the cleaned lapu-lapu fish to the pan. Season with salt, pepper, and seasoning granules.
- Pour in water and add long green chili, Thai chili, tomatoes, and lemongrass.
Add the Vinegar Mixture:
- Pour vinegar into the pan. Do not stir until the vinegar boils to avoid a raw taste.
- Once boiling, reduce heat, add sugar, and simmer for 10–15 minutes or until the fish is fully cooked.
- Adjust seasoning with salt and pepper to taste.
Serve:
- Transfer to a serving dish, spoon some of the tangy broth over the fish, and garnish with chilies.
- Serve with bagoong alamang dipping sauce mixed with calamansi and Thai chili.
