Lapu-Lapu de la Reyna (Steamed Fish with Mayonnaise)

Ingredients for Lapu-Lapu de la Reyna (Steamed Fish with Mayonnaise)

• 1 whole grouper (lapu-lapu) or snapper (maya-maya), scaled, cleaned, and gutted
• 3 stalks spring onions, roughly chopped
• Juice of 1 lemon
• Salt
• Freshly ground black pepper
• 1 cup mayonnaise
• 1 red bell capsicum, finely chopped
• 1 large carrot, finely chopped
• 4 hard-boiled eggs, yolks and whites separated and 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

How to cook Lapu-Lapu de la Reyna (Steamed Fish with Mayonnaise)

1. 1.Season fish with salt, pepper, and lemon juice; stand 15 minutes. Stuff its cavity with squeezed lemon skins and spring onions.
2. 2.Steam for 25 minutes or until the flesh flakes easily. Remove stuffing and cool fish to room temperature or colder.
3. 3.Boil water, sugar, and vinegar. Blanch carrot in a sieve for 30 seconds, drain, and cool; repeat with capsicum.
4. 4.Place fish on a platter and coat with mayonnaise. Decorate with capsicum, carrot, yolks, relish, red onion, and egg whites.
5. 5.Serve chilled or at cool room temperature.