Wednesday, July 20, 2005

Steamed Lapu-lapu with Mayonnaise

This recipe is very basic yet a classic. Cooked this at my mom's birthday dinner. Just thought i'd share this with you...
  • 2 medium sized or 1 big lapu-lapu, cleaned and scaled
  • 2 stalks celery
  • dash of salt and pepper
  • 1 c mayonnaise
  • 2 hard boiled eggs
  • 1 large carrot (peeled, diced and blanched)
  • 1 small cucumber, sliced

Pat dry fish with paper towels, stuff cavity with celery stalks (be sure to remove this after cooking) and rub with salt and pepper. Cover with foil and steam over briskly boiling water for about 30 minutes or until cooked. Meanwhile, mash the boiled egg yolks and egg whites separately using the back of a fork. Serve by spreading mayonnaise over the fish, alternately topped with egg white, carrot, egg yolk, and cucumber slices on the side.

Next time...

  1. I'll also stuff the fish with sliced ginger which helps remove the "fishy smell" (???) of the fish.
  2. I'll add chopped onion or garlic to the mayonnaise for additional flavor.


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