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Method :
Clean and prepare the lapu-lapu removing the scales and fins but leaving
head and tail intact. Make a slit along the underside of the fish and
carefully remove the backbone to form a cavity.
Discard the shells from the mussels and clams and shell and de-vein the
shrimps. Chop the onions, tomatoes, green pepper, ginger and chilies and
crush the garlic. Heat the oil in a frying pan and saute the onion and
garlic for 3-4 minutes, until golden and crispy.
Add the remaining vegetables and the mussels, clams and shrimps and
stir-fry for 2 minutes. Then add the fish stock, calamansi juice,
parsley, basil, salt and freshly ground black pepper. Continue to cook
for a further 2-3 minutes, stirring frequently, then remove from the
heat and allow to cool.
When cool, stuff the mixture into the lapu-lapu, brush the skin with
olive oil and wrap in banana leaves. Place in a baking dish and cook in
a pre-heated moderate oven for approximately 45 minutes.
Note - If banana leaves are not available use aluminum foil.
Serves 6
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