Thanks to my friend Christine Chanbonpin Go, I have enjoyed occasionally Chinese-style steamed fish right in my home. Christine gladly shared her recipe for this exquisite dish in one of our gatherings, and I’ve been cooking it whenever I get hold of some fresh whole lapu-lapu or maya-maya. Chris says she has tweaked the original recipe a few times, and the result has always been delectable. Poaching is a method of cooking food gently in a hot liquid. Unlike boiling or frying, poaching produces a delicate flavor and texture. Also, because the liquid comes in direct contact with the food, the dish turns out moist, with a subtle flavor imparted by the poaching liquid.

Chikiamco, N. (2020, June 11). Chinese-style poached ‘lapu-lapu’. Philippine Daily Inquirer, p. C1.