Adobong Lapu-Lapu with Quail Eggs

Ingredients :

  • 800 g. Lapu-lapu fish (grouper), medium size
  • 20 pcs. calamansi, for juice (or 1/4 cup lemon juice)
  • 2 tbsp. chopped garlic
  • 3 tbsp. soy sauce
  • 1 tbsp. oil
  • 10 pcs. quail eggs, peeled
  • salt
(Cooking Measurements)

Cooking Procedures :

  1. Clean and cut Lapu-lapu fish into chunks.
  2. Marinate with calamansi juice and soy sauce for about 30 minutes.
  3. In a saucepan, heat oil. Sauté garlic. Add marinated fish along with the marinade.
  4. Stir-fry for a few minutes. Cover and let it simmer for 5 to 8 minutes.
  5. Correct seasonings. Remove from heat. Place on a platter.
  6. Garnish with hard-boiled quail eggs. Serve with rice.
  7. Serves 6 to 8 persons.

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