AuthorBreville PH
RatingDifficultyIntermediate

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Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins

 200 g spaghetti noodles, cooked to al dente
 2 cups oil for deep frying
For the Pinipig Crusted Lapu-lapu:
 70 g 1 lapu-lapu, fillet
 1 tbsp flour
 1 pcs egg
 3 tbsp pinipig, fresh
 1 tsp calamansi juice
 Salt & pepper to taste
For the Salsa:
 ¼ cup cilantro
 1 tsp finely chopped garlic
 ¼ cup tomato
 2 tbsp red bell pepper, minced
 1 tbsp spring onion
 1 cup ripe mango, diced
 2 tbsp olive oil
 ½ tbsp salt & pepper to taste
 2 tsp lemon juice
For the cilantro pesto:
 1 cup cilantro
 ¼ cup garlic, finely chopped
 1 tbsp lemon juice
 1 tbsp olive oil
 ½ tbsp salt & pepper to taste

1

Make the salsa: Combine all the ingredients and set aside.

2

Make the cilantro pesto: Combine all the ingredients using the Breville Kitchen Wizz™ Pro and set aside.

3

Using the sear/ sauté function of the Breville Multi Chef™, heat the oil for deep-frying.

4

Season the fish with calamansi, salt & pepper. Drench the lapu-lapu in the flour, then into the egg and roll it into the pinipig.

5

Deep fry the lapu- lapu and set aside. Mix the pesto into the pasta.

6

To serve: Plate the pasta, top with the salsa and the pinipig crusted lapu-lapu.

7

Serve and enjoy.


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Ingredients

 200 g spaghetti noodles, cooked to al dente
 2 cups oil for deep frying
For the Pinipig Crusted Lapu-lapu:
 70 g 1 lapu-lapu, fillet
 1 tbsp flour
 1 pcs egg
 3 tbsp pinipig, fresh
 1 tsp calamansi juice
 Salt & pepper to taste
For the Salsa:
 ¼ cup cilantro
 1 tsp finely chopped garlic
 ¼ cup tomato
 2 tbsp red bell pepper, minced
 1 tbsp spring onion
 1 cup ripe mango, diced
 2 tbsp olive oil
 ½ tbsp salt & pepper to taste
 2 tsp lemon juice
For the cilantro pesto:
 1 cup cilantro
 ¼ cup garlic, finely chopped
 1 tbsp lemon juice
 1 tbsp olive oil
 ½ tbsp salt & pepper to taste

Directions

1

Make the salsa: Combine all the ingredients and set aside.

2

Make the cilantro pesto: Combine all the ingredients using the Breville Kitchen Wizz™ Pro and set aside.

3

Using the sear/ sauté function of the Breville Multi Chef™, heat the oil for deep-frying.

4

Season the fish with calamansi, salt & pepper. Drench the lapu-lapu in the flour, then into the egg and roll it into the pinipig.

5

Deep fry the lapu- lapu and set aside. Mix the pesto into the pasta.

6

To serve: Plate the pasta, top with the salsa and the pinipig crusted lapu-lapu.

7

Serve and enjoy.


Pinipig Crusted Lapu Lapu with Salsa Crudo Pasta
IngredientsDirections