This sweet and sour lapu-lapu recipe is an everyday version of a classic, adjusted for a smaller whole fish that’s easier to cook at home. If you’re looking for an easy lapu-lapu recipe for everyday meals, a 300 to 330g fish is perfect for sharing between two without feeling like a big production.

You still get that crisp golden fish and glossy sweet and sour sauce, just in a more manageable size. The sauce recipe is flexible too, so you can easily double or triple it when cooking a larger fish or serving more people.

Sweet & Sour Lapu-Lapu

Servings: 2
Total time: about 35 minutes
Cooking method: deep-fried + sautéed sauce
Optional Filipino twist: add a touch of banana ketchup to the sauce for a sweeter, more Pinoy profile

INGREDIENTS

For the Fish (300–330 g whole fish)
300-330g Seareyna Lapu-Lapu (Grouper)
½ teaspoon salt
⅛ teaspoon white pepper
1 teaspoon calamansi juice
3 tablespoons cornstarch
2 tablespoons potato starch

For Frying
Oil for deep frying

For the Sweet and Sour Sauce (Base Recipe for 1 small fish)
Tip: Double or triple this for larger fish

Base Sauce
¼ cup pineapple juice
3 tablespoons rice vinegar
3 tablespoons tomato ketchup
2 tablespoons sugar
1 teaspoon soy sauce
¼ cup water or fish stock

Slurry
2 teaspoons cornstarch
1 tablespoon water

Aromatics and Add-ins
2 teaspoons garlic, minced
1 teaspoon ginger, minced
¼ cup white onion, diced
3 tablespoons red bell pepper
3 tablespoons green bell pepper
¼ cup pineapple chunks

PROCEDURE

Prepare and season the whole fish properly. Clean, scale, and score the lapu-lapu deeply on both sides. Pat very dry, then season with salt, white pepper, and calamansi juice. Let it rest for about 10 minutes before coating thoroughly with the starch mixture, making sure it gets into the cuts.

Fry the fish twice for maximum crispness. Heat oil to 160°C and fry the fish for 4 to 5 minutes until cooked through. Remove and rest for 2 minutes, then fry again at 190°C for 45 seconds to 1 minute until the exterior becomes crisp and golden. Set aside.

Start building the sweet and sour sauce. In a pan over medium heat, sauté garlic and ginger briefly until fragrant, then add onions and bell peppers and cook for about 30 seconds to keep them crisp.

Add pineapple and simmer the sauce base. Add pineapple chunks, then pour in pineapple juice, vinegar, ketchup, soy sauce, sugar, and stock. Let it simmer for about 1 to 2 minutes to combine flavors.

Thicken the sauce to a glossy consistency. Stir in the cornstarch slurry gradually while mixing until the sauce becomes thick and glossy.

Plate the fish and finish with sauce. Place the crispy fish on a platter and spoon the sauce over the center, leaving the edges and fins crisp. Serve remaining sauce on the side.

NOTES

Why Seareyna
Seareyna Lapu-Lapu (Grouper) offers a taste of premium seafood known for its pure, delicate flavor and firm, flaky flesh. This fish is responsibly and expertly sourced to ensure its quality and freshness, bringing a beloved local favorite to your home.

Chef’s Tips
Pat the fish very dry before frying to improve crispness. Score deeply so the fish cooks evenly and holds the coating. Double frying helps maintain a crisp exterior even after adding sauce. Keep vegetables slightly undercooked so they stay fresh and vibrant.

Easy Swaps / Alternatives
Try it with our Lapu-Lapu Ulpot, Whole Barramundi (Apahap) or Seareyna Tilapia. You can also use Pacific Bay Cream Dory Fillet or Atlantic Cod Portions if you prefer fillets instead of whole fish. Shrimp also works well for a faster sweet and sour version.

Serving Ideas
Serve with garlic rice to soak up the sauce. Add sautéed bok choy or simple greens for balance. Garnish with spring onions or sesame seeds for extra flavor.

Leftovers and Storage
Store leftover fish and sauce separately in the refrigerator for up to 2 days. Reheat the fish in an oven or air fryer to bring back crispness, and warm the sauce separately.

FAQS

Can I use frozen lapu-lapu for this recipe?
Yes. Seareyna Lapu-Lapu (Grouper) is frozen at peak freshness and works well once fully thawed and dried.

How do I know when the fish is fully cooked?
The fish is done when the flesh turns opaque and flakes easily while remaining juicy inside.

Can I scale this recipe for a bigger fish?
Yes. Simply double or triple the sauce ingredients depending on the size of the fish.

How do I keep the fish crispy?
Double frying and adding sauce only before serving helps maintain crispness.

Can I air fry instead of deep frying?
Yes. Air fry smaller fish at high heat, though the texture will be slightly lighter.

 

Ready to try this crispy, sweet and sour lapu-lapu? Shop for Seareyna Lapu-Lapu (Grouper) online at pacificbay.com.ph and cook it at home.