Dinner
Pan-Roasted Lapu-Lapu with Charred Santol & Crispy Garlic Fish Sauce Emulsion
Lapu-lapu (local grouper) is seared skin-side down until crispy, then finished in the oven—fish stays tender inside while skin becomes glass-like. Santol (a tart Southeast Asian fruit) is charred in the pan until caramelized and jammy. A fermented fish sauce–infused emulsion (built from the pan drippings + brown butter + garlic) provides umami depth and glossy finish. Restaurant-sophisticated, unapologetically Filipino.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Cottage Cheese Bowl Recipe 5 min
- Lamb Kebabs Recipe 390 min
- Air Fryer Chicken Breast Recipe 20 min
- Instant Pot Chicken Recipe 20 min
- Cobb Salad Recipe 55 min
- Dal Recipe 40 min
- Protein Shake Recipe 5 min
- Meal Prep Chicken Bowls Recipe 60 min
Cook these next
They reuse what this recipe already has you buying.
Whole Roasted Lapu-Lapu en Papillote with Lemongrass Beurre Blanc, Green Mango & Charred Shishito
Dinner · 1147 cal
Picanha Steak with Charred Pineapple-Jalapeño Gastrique, Crispy Yuca Fondant & Charred Broccolini
Dinner · 1180 cal
Allspice & Rum-Glazed Mahi-Mahi en Papillote with Charred Pineapple, Scotch Bonnet & Black Garlic Rice
Dinner · 1203 cal
Pan-Seared Beef Skirt Steak with Charred Pineapple-Habanero Gastrique & Crispy Cilantro Oil
Dinner · 1033 cal
Grilled Lamb Loin with Tamarind-Miso Glaze, Charred Broccolini & Black Garlic Emulsion
Dinner · 530 cal
Whole Branzino en Papillote with Lemongrass, Black Garlic & Roasted Green Chili
Dinner · 809 cal
