Adobong Lapu-lapu with Quail Eggs



  • 800 g Lapu-lapu Fish (grouper), medium size
  • 20 pcs Calamansi, for juice (or ¼ cup lemon juice)
  • 2 tbsp. chopped Garlic
  • ¼ cup Datu Puti Soy Sauce
  • 1 tbsp. Oil
  • 10 pcs. Quail Eggs, peeled
  • Salt
  1. Clean and slice Lapu-lapu fish into chunks.
  2. Marinate with calamansi juice and Datu Puti soy sauce for 30 minutes.
  3. In a saucepan, heat oil then saute garlic. Add marinated fish along with the marinade.
  4. Stir-fry for a few minutes. Cover and let it simmer for 5 to 8 minutes.
  5. Season to taste then remove from heat.
  6. Garnish with hard-boiled quail eggs and serve with rice.