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!
Steamed Fish with Mayonnaise
Ingredients
- 1 whole grouper lapu-lapu, about 3 to 5 lbs.
- 1 medium red onion minced
- 3/4 cup minced red bell pepper
- 3 hard-boiled eggs minced
- 3/4 cup minced carrot
- 1 1/2 cups mayonnaise
- 2 teaspoons sweet pickle relish
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon salt to rub all over the fish
Instructions
- 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 1 1/2 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!
mary ann libunao says
Hi Vanjo,
I specifically searched your website to get this recipe -- Steamed Fish with Mayonnaise. It was my mom who used to do this for us but since she’s already gone, I want to try doing this myself. My question is, for a large fish what do I do if my steamer is just the ordinary size steamer that we bought from an Oriental store. How can I improvise a steamer that will fit a large fish? I hope you can give me some tips…. Looking forward to hearing from you soon.
Thank you very much & more power to you!! -- Mary Ann
Daisy says
I bake large fish in the oven instead of steaming. You can place it into a baking dish, season the way you want, squeeze the juice of a lemon over it (or pour some dry white wine over it if you prefer), seal the dish tightly with foil and bake for about 20-30 minutes depending on the size of your fish. While the fish bakes it releases its own juices. Delicious. You could also wrap the fish with seasonings and lemon juice in foil and then place it in the dish. It bakes in about the same time. Both ways produce a moist fish. Just don’t over bake it, otherwise it dries out.