If there’s one thing the Maltese look forward to finding on their dinner plate in September it’s lampuki. Absent from our kitchen for 10 out of the 12 months of the year, the lampuka is a typical ingredient in Maltese cuisine - more often than not, the star of the show.
From the method used to catch this beautiful fish to the many ways it can be prepared, lampuki are probably pretty high up on the favourite list of many locals and (hopefully) visitors alike. Outside Maltese waters, the lampuka is referred to as the mahi-mahi in the North Pacific - a larger version of the lampuka that starts off in Malta as a rather small dorado compared to its Hawaiian family.
Cooking lampuki is pretty straightforward; as with most fish dinners you’ll need to clean the fish well, gut it, descale it, debone it and fillet it if you’ve caught the little fella yourself. Alternatively, find yourself a fishmonger who’d go through the hassle for you - they're professionals who know exactly what they’re doing. Here are a few ways you can prepare your typical Maltese dish, or if you're not cooking it yourself, the main ways you can expect it to be presented in a restaurant:
Grilled or baked
There’s nothing easier than cooking a piece of fresh fish in the oven or on the BBQ - well, a microwave dinner is far, far easier but that’s not real food. We’re talking about fresh fish, newly displayed at the fish counter, skin glistening and gills as red as rubies - we’re talking local produce at its finest.
Traditionally prepared with a sauce-like accompaniment, oven baked lampuki love capers and olives. The briney attributes to both these savoury ingredients compliment the fresh and subtle flavours of the fish. Try this out with a fresh tomato sauce made from scratch: firstly source some prime tomatoes, add a couple of garlic cloves, a tablespoon of capers and a handful of olives to make a thick, rich sauce. Show the fish some love with a dash of local extra virgin olive oil and bung that guy in the oven.
Fried
Now who doesn’t love fried fish? The crunchy, at times fluffy batter and the smooth, succulent flesh, served with a cheeky portion of chips and an ice cold Blue Label? That’s Malta’s take on the British traditional ‘fish and chips’. Equally delicious in their own right, but the Maltese one is more of a house staple than a street food kind of guy.
This meal is best after a long day at the beach; once the sand castles are built and the summer lilos deflated, it's time to head home and eat something rewarding - ending the perfect day on a perfect note. There are so many ways you can try this dish; pan fried with a dash of paprika, shallow fried with a fresh salad to compliment the flavours or deep fried with a tart dipping sauce to cut through the oiliness of the batter. This one’s up to you - have fun with it.
Lampuki pie
Ah, this is where you’ll need to roll up your sleeves, find yourself a good kitchen playlist and prepare yourself for some time in the kitchen - you’re going to be here for a while (but we promise it's worth it!)
Lampuki pie is great when it’s prepared with love and attention - choosing the right pie is quite a big deal here, store bought may not be the tastiest option; find a good restaurant or make this one at home (locals; get your nanna to make one).
A clean fish makes a happy pie here, make sure all little bones, bits of skin and other nasties are properly removed - there’s nothing worse than a mouthful of pin bones in your fresh lampuki pie. Similar to the grilled or baked version of this dish, lampuki pie features capers, olives, fresh herbs, good olive oil and a killer pie crust. Trade in the mash for a fresh salad - works so much better on the palate.
Modern concepts
As with every traditional dish, clever chefs have tried to elevate the local staple to a whole new level, some hitting it out of the park with innovative dishes like lampuki tartare or carpaccio, sprucing up dinner plates with elegant presentations presented with top-shelf ingredients.
Lampuki is a seasonal dish - late August to September at the most. Do try this Maltese delicacy while it’s fresh and on the market, this is not a dish to be missed!