Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote)
Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote) is a traditional Filipino recipe for a classic dish of marinated and barbecued grouper served with an aubergine and prune compote. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Grilled Grouper with Aubergine-prune Compote (Insal Nga Lapu Lapu).
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Lapu Lapu is the Filipino name for the grouper and actually commemorates the tribal chieftain who defended Mactan island and prevented colonization by Ferdinand Magellan. This act delayed the colonization of the Philippines by Spain for 44 years.
Ingredients:
For the Fish:
900g (2 lbs) grouper fillets
125ml (½ cup) miso
375ml (1 ½ cups) tomato juice
1 tsp fresh ginger, peeled and chopped
2 garlic cloves, peeled
1 spring onion (scallion) coarsely chopped
1 tbsp lemongrass, finely minced
1 tbsp fish sauce
2 tbsp olive oil
For the Aubergine-prune Compote:
1 tbsp butter
1 small onion, sliced
2 garlic cloves, chopped
60ml (¼ cup) coconut or palm vinegar
2 tbsp soy sauce
¼ tsp freshly-ground black pepper
250ml (1 cup) chicken stock
1 small aubergine (eggplant) cut into 3cm (1 in) cubes
150g (1 cup) soft prunes, chopped
4 tbsp toasted pili nuts, chopped (substitute pine nuts or macadamia nuts)
Method:
For the grouper: Begin with the marinade. Arrange the grouper fillets in a shallow non-reactive baking dish. Combine the miso, tomato juice, ginger, garlic, spring onion, lemon grass, fish sauce and oil in a blender and process until smooth (you can also use a stick blender for this). Pour over the fish and set aside in the refrigerator to marinate for 30 minutes.
Drain the fish from the marinade (discard the excess) and cook on a barbecue, griddle pan or under a grill (broiler). Cook for about 4-6 minutes per side, or until just done through. Arrange on warmed serving dishes and serve with the aubergine-prune compote (see below) and top with chilled achara.
For the aubergine (eggplant) prune compote: Melt the butter in a frying pan, add the onion and gently sweat down, stirring occasionally, until caramelized (about 6 minutes). Add the garlic and cook for 2 minutes more. Pour in the vinegar and use to deglaze the pan, scraping off any burnt bits from the pan.
Now add the soy sauce, black pepper, aubergine and prunes. Reduce to a simmer and cook gently until the aubergine (eggplant) is tender (about 6 minutes). Stir in the nuts then spoon alongside the grouper and serve.
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