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Author Topic: Lampuki  (Read 10188 times)
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gottie
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« on: August 10, 2006, 13:15:14 CET »

Lampuki with Ginger and Oyster sauce. 
Obviously one of the best recipies for Lampuki is fried with tomatoes and Capers. However if you have too much of  it, a different taste would certainly be welcome. Try this:

Put Fish in foil.
Then mix the following ingredients in a cup with warm water:
-Fish Stock,
-Some freshly ground ginger. (If fresh is not available, the one that you buy in a jar will do just fine)
-Tablespoon Oyster Sauce
-Teaspoon Soy sauce
-halve a teaspoon sugar
-2 Garlic cloves - No onions !
-Pinch of Salt
-Pinch of Chilli

Mix well with some hot water and just Pour on the fish in the foil, Wrap it well  and put in oven for around 20 mins. (200C)

Delicious !
I will call this Dish "Oriental Puka"

let's go and catch them now !!!!!!!
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gottie
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« Reply #1 on: September 12, 2006, 13:20:15 CET »

Anyone got an idea how to make lampuki pie ? I'd like to prepare one.
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sergio
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« Reply #2 on: September 13, 2006, 18:29:04 CET »

gottie, my mum makes a KILLER lampuki pie ! and i dont even like lampuki lol ! i'll ask her for the recipie and will post it dude
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gottie
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« Reply #3 on: September 19, 2006, 11:30:20 CET »

You dont like lampuki Huh? What a pity. You dont know what you're missing ! I will try make the pie when I get the killer recipie!
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redbus9
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« Reply #4 on: October 13, 2007, 18:28:28 CET »

try this way of cooking lampuki.get a large pan with a lid,big enough to hold enough water to cover the fish.put enough SEA WATER in the pan and bring to the boil.when the water is boiling,put the fish in whole.bring back to the boil,put the lid on and turn the heat OFF.leave for 20 mins and then serve.i usually have mine with caper sauce.
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If you can't eat it don't kill it.
ramio
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« Reply #5 on: September 17, 2008, 12:54:04 CET »

A way I like to make fish pie which is different from the traditional one is the following. You can use any fish basically. I tried it with lampuki and tumbrell, but basically any fish meat will do.
Cook the fish any way you like. I usually cook in foil in oven. When cooked, remove  the fish bones and roughly flake fish.
Prepare some white sauce (any cooking book will show how) If you like when at the stage of melting butter, put a couple of ancovies and break to a past with a fork. Mix well with the butter. I prefere to use corn flour instead of plain flour for the sauce.
half cook any veg of your liking (peas, sweetcorn, coliflour, patatoes,carrots etc). Prepare filling by mixing the veg, fish and sauce. Seasone with salt and pepper. Add fresh herbs of your liking (parsley,tyme, maruram, sage etc. (note the sauce must not be too loose. Prepare a pie dish by coating with margerine or oil. Cover with pastry and fill with the fish mixture. Cover with pastry. Seal edges, pierce all over the top with a fork. Glaze with a beaten egg or milk.
I prefere to have pastry just on top so as to avoid the little soggyness of the bottom pastry base.

enjoy
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skip
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« Reply #6 on: September 17, 2008, 12:59:41 CET »

Ramio,

What you can do to avoid soggyness of the bottom pastry base, is to blind bake the bottom/sides first. It's very easy to do just line with foil and add either ceramic baking beans, or uncooked rice or uncooked beans, basically to have enough weight to keep the pastry down and it's shape. Bake for 30mins or so and then add your filling, brush some egg wash around the top of the rim so that when you add the top pastry it creates a seal.

That way you get to enjoy a pie without soggyness.
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ramio
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« Reply #7 on: September 18, 2008, 18:50:34 CET »

Yes, Skip that is true, but to be honest I usually don't have the patience to play about like that.
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bigboy
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« Reply #8 on: September 18, 2008, 21:37:17 CET »

The trick is to bake the pie as soon as nyou have poored in the filling so as not to give the pastry time to become soggy Wink
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redbus9
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« Reply #9 on: September 19, 2008, 18:52:11 CET »

gottie,liked your recipe oriental puka;will have to try it when i get some lampuki
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camkev
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« Reply #10 on: September 20, 2008, 21:58:47 CET »

But no lampuki pie yet redbus9.....they are scarse at the moment..especially with this weather Tongue
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antoine99
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« Reply #11 on: September 11, 2012, 10:32:49 CET »

When I cook lampuki, I always use the same recipe :
Cut off the head and tail of the fish and clean carefully of bones. Wash and cut the fish into four portions and pass it through the sifted flour. Season with salt and pepper and fry both sides on a very low heat till golden. Serve with lemon and fresh salad and chips. You can buy fresh Lampuki from the Marsasaxlokk fish market every Sunday.
Available here
ENjoy !
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sg
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« Reply #12 on: September 21, 2016, 13:55:20 CET »

I hear that baking lampuki is a better was to cook them than frying
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