I don't know this chap. I came across this after I viewed another of his YouTube videos on Marine Riser.
Overdone with the sauce. The delicate flesh of the Lapu-Lapu, or more commonly called "Grouper", doesn't call to be overpowered by strong flavours. Steamed or grilled fish, will be enhanced by a few drops of fresh lemon juice, or just a Hollandaise sauce. Mayonnaise if eaten cold. In my opinion, what the guy has done, is replace one delicate but definite flavour, for bottled spicyness. This is just my Italian upbringing and my Cordon Bleu experience. speaking. I am not in any way, shape or form, criticizing personal taste. Although, I reckon he should be shot a dawn........
Fillet of fish (nearly any white fish while do), hot pan, fry skin side down in a knob of butter, sprinkle with salt pepper and fennel seeds (can add fine chopped chilli for a little bit instead), fry until skin crisp and fillet cooked halfway through. take pan off heat and flip the fish. cook on flesh side till in browns slightly. Serve with whatever you want but that will be a delicately flavoured fish that is moist and tender in about 10 minutes. My go to method
