Steamed Fish with Mayonnaise is a colorful fish dish that looks really lively. Have you tried or seen this dish before? To e, it resembles a festive celebration, although the fish is quite simple. I used a large grouper for this recipe, but you can also use other fish varieties.
This Steamed fish with Mayonnaise Recipe makes use of a large grouper. I started to prepare it by rubbing salt all over the fish before steaming it in a wide steamer. Once the fish is cooked, a mayonnaise mixture is spread on top of it and dressed with a colorful array of minced veggies and boiled eggs.
I like eating fish with mayonnaise with saltine crackers. This does not really blend well with rice, although you can always scrape the mayonnaise away and eat the steamed fish with rice. Don’t forget the soy sauce and calamansi (or lemon) dip though. Steamed fish with scallions is also something simple that you can prepare anytime.
Try this Steamed Fish with Mayonnaise Recipe. Happy cooking!
- 1 whole grouper (lapu-lapu), about 3 to 5 lbs.
- 1 medium red onion, minced
- ¾ cup minced red bell pepper
- 3 hard-boiled eggs, minced
- ¾ cup minced carrot
- 1½ cups mayonnaise
- 2 teaspoons sweet pickle relish
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon salt, to rub all over the fish
- Clean the fish by removing the innards, gills, and scales (if necessary).
- Rub salt on the inner and outer parts of the fish.
- Pour-in about 1 to 1½ quart water in a wide steamer. Let boil.
- Steam the fish for 35 to 50 minutes.
- Remove the fish from the steamer and then arrange on a serving plate. Let the excess water drip.
- Meanwhile, combine mayonnaise, sweet pickle relish, salt, and pepper.
- When the fish reaches room temperature, spread the mayonnaise mixture over the fish.
- Arrange the red onion, bell pepper, eggs, and carrots on top of the mayonnaise in the order specified.
- Refrigerate the fish for 3 hours.
- Serve. Share and enjoy!