Pinipig Crusted Lapu Lapu with Salsa Crudo Pasta

50 g spaghetti noodles, cooked to al dente

½ cup oil for deep frying

For the Pinipig Crusted Lapu-lapu:

17 ½ g 1 lapu-lapu, fillet

¼ tbsp flour

¼ pcs egg

¾ tbsp pinipig, fresh

¼ tsp calamansi juice

Salt & pepper to taste

For the Salsa:

cilantro

¼ tsp finely chopped garlic

tomato

½ tbsp red bell pepper, minced

¼ tbsp spring onion

¼ cup ripe mango, diced

½ tbsp olive oil

⅛ tbsp salt & pepper to taste

½ tsp lemon juice

For the cilantro pesto:

¼ cup cilantro

garlic, finely chopped

¼ tbsp lemon juice

¼ tbsp olive oil

⅛ 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. 