Lapu-Lapu de la Reyna or Steamed Fish with Mayonnaise is a dish of steamed Lapu Lapu or any white flesh fish coated with mayonnaise and dressed with assorted colourful vegetables like capsicum, carrots, red onions, pickle relish and eggs
- 1 whole grouper (lapu-lapu) or snapper (maya-maya) scaled, cleaned and gutted
- 3 stalks spring onions, roughly chopped
- juice from 1 lemon
- freshly ground black pepper
- 1 cup mayonnaise
- 1 red bell capsicum, finely chopped
- 1 large carrot, finely chopped
- 4 hard-boiled eggs (yolk and white separated), finely chopped
- 1/3 cup sweet pickle relish
- 1 large red onion, finely chopped
- 2 1/2 cups water
- 1/2 cup sugar
- 1/2 cup vinegar
- Season your fish generously with salt and freshly ground black pepper, drizzle lemon juice inside and out then let it stand for 15 minutes.
- Stuff the cavity with the lemon skin from the extracted lemon juice as well as the spring onions.
- Place fish in a large steamer, steam for 25 minutes or until the fish is cooked. Remove from steamer, remove the lemon skin and spring onions then let it cool before proceeding to next step, fish should be at room temperature or colder.
- In a sauce pan boil together water, sugar and vinegar. In a sieve place your carrots, then dip it in the boiling solution then blanch it for 30 seconds. Remove from the boiling solution, drain well, then place in a plate to let it cool. Do the same thing with the capsicum.
- Place your fish in a platter, coat it with mayonnaise then arrange the finely chopped vegetables in the order similar to the photo or any order you like. Starting with red capsicum, carrots, chopped yolks, sweet pickle relish and red onion, drizzle the egg whites around the fish. Serve.