Time needed: 1 hour.

Makes: 4 – 6 servings

banana leaves
1 piece medium size Lapu-Lapu
10 pieces garlic cloves, skewered
3 pieces siling pangsigang
3 pieces small tomatoes, sliced and skewered
1 piece onion, sliced/skewered
1 piece lemongrass stalk
1 tablespoon patis
2 cups coconut milk

1 cup water
6 pieces calmansi, juiced
2 tablespoons salt
1 teaspoon ground black pepper

butter sauce:
4 tablespoons melted butter
1 tablespoon grated ginger
1 tablespoon turmeric powder


  1. Make brine

    Mix water, calamansi, salt, and pepper together in a bowl until well combined.

  2. Brine fish

    Brush the brine mixture onto cleaned fish and leave to brine for 15 – 20 minutes.

  3. Make butter sauce

    In a bowl, mix butter, turmeric, grated ginger together until well combined.

  4. Brush fish with sauce

     Brush the butter sauce onto both sides of the fish.

  5. Grill vegetables

    Place the vegetable skewers onto a grill and cook until charred, about five minutes.

  6. Grill fish

    Grill fish for about 5 minutes each side then remove fish from the grill.

  7. Wrap fish in banana leaves

    Wrap grilled fish in banana leaves and grill for another 10 minutes each side.

  8. Saute

    Remove vegetables from the skewers and saute in a pan with oil over medium heat for a few minutes.

  9. Make gata sauce.

    To the pan of vegetables, add patis, coconut milk, and lemongrass and reduce until thick. Pour over grilled fish.

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