Pinipig Crusted Lapu Lapu with Salsa Crudo Pasta

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

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

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

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

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

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

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

Serve and enjoy. 