Level up your simple steamed fish into this colorful and tasty Steamed fish with Mayonnaise! Perfect for Lapu-lapu (grouper) Maya-maya (snapper) or Tilapia!
It’s actually been ages since I last had a taste of this steamed fish with mayonnaise dish. It is almost like a forgotten memory that suddenly resurfaced while I was brainstorming for ideas on what to do with the fish that has been sitting in our freezer for far too long.
My mama used to make this dish using Lapu-lapu or red grouper on special occasions like Fiesta or Christmas when we were still kids. So somehow I associate this dish with the 80’s (yes, I am still part of the Millennials)! But I think it is time to give it a comeback, well at our table at least.
I didn’t have a red grouper, only this red snapper (I am pretty sure that is what it is) which also has a mild flavor and firm meat so it is also perfect for steaming. I got it frozen and the scales already removed from the Asian store where we usually get our Asian foodstuff. All I had to do was wash it, season it and it went directly to the steamer, so practical.
It is also the perfect time for reviving this dish because it is the Lent season. In the Philippines, it is a common tradition to avoid eating pork, beef or even chicken during this time as a form of fasting. In a country having more than 7,000 islands where fish is abundant, it used to be the common everyday food and meat used to be a luxurious indulgence. Maybe not anymore in many places but this is still true in some remote islands.
The opposite is true here in Germany, eating fish or seafood is usually considered a luxury, and how I miss the variety of fishes we have in the Philippines. But for now, this will do!
Steamed Fish with Mayonnaise
- 1 big whole fish (Snapper, Grouper or Tilapia) - scaled and gutted
- salt and pepper - for rubbing
- 1/2 lemon - cut into 4 wedges
- 1 cup mayonnaise
- 2 hard-boiled eggs - yolks and whites separated then both chopped finely
- 1 medium carrots - julienned
- 1/4 cup pickles - julienned or use pickle relish
- 1 small red bell pepper - julienned
- Wash the fish with cold water and pat dry with paper towels.
- Rub both sides of the fish with salt and pepper.
- Dip the lemon wedges with some salt and pepper and stuff these into the cavity (stomach and head).
- Steam fish for about 30 minutes.
- Add the carrot and red bell pepper slices in the steamer with the fish and steam for the last 10 minutes.
- Once the fish is done, remove the steaming bowl from heat. Transfer the carrots and bell pepper in a small bowl and remove lemon wedges in the cavity then let the fish cool down a bit.
- Cover the top of the fish with mayonnaise then turn it over onto a serving platter so that the covered part now facing down on the plate.
- Spread mayonnaise all over the top of part of fish. Arrange toppings over mayonnaise as desired.