Steam Fish With Mayonnaise: A Quick, Delicious Dish

Steamed fish with mayonnaise is a colourful and tasty dish that is perfect for a celebration or festive occasion. It is a traditional Christmas dish in the Philippines, where it is commonly served cold. The dish is usually made with a large white-fleshed fish, such as grouper, snapper or tilapia, which is steamed and then topped with mayonnaise and various garnishes. The array of toppings complements the delicate flavour of the steamed fish, and the festive colour combination jazzes it up.

Choosing the right fish

One popular choice is lapu-lapu, also known as grouper. This fish is commonly used in the traditional Filipino dish "pescao de mayonesa" and is known for its mild flavour and firm meat, making it ideal for steaming. However, it can be quite expensive compared to other options. If you're looking for a more budget-friendly alternative, you can consider tilapia, which is also a white-fleshed fish that works well in this recipe.

Another good option is maya-maya, which is also known as red snapper. It has a mild flavour and firm meat, similar to grouper, making it a suitable substitute. If you're looking for something a little different, you could try talakitok, or pompano. This fish has a unique flavour and texture that can add interest to the dish.

When selecting your fish, it's important to look for fresh, high-quality specimens. Make sure the fish has bright, clear eyes and firm, shiny flesh. The gills should be bright red, and the skin should be moist and free of any discolouration or bruises. If you're using a whole fish, make sure the gills are still attached, as this is a sign of freshness.

Once you've chosen your fish, it's important to clean and prepare it properly. Remove the innards, gills, and scales, and scrape off any remaining blood. Rinse the fish under cold running water and pat it dry before proceeding with the recipe.

Preparing the fish for steaming

Firstly, select an appropriate fish for steaming. This recipe typically calls for a large white-fleshed fish such as lapu-lapu (grouper), maya-maya (snapper), or tilapia. These fish are ideal because they have mild flavours and firm meat, making them perfect for steaming. Ensure your fish is fresh and upwards of 3 to 5 pounds for an impressive dish.

Once you have selected your fish, it is time to clean and prepare it. Start by rinsing the fish under cold running water, removing any visible blood and innards. It is important to ensure that all the innards are removed, as they can leave a malodor. After rinsing, pat the fish dry with paper towels.

The next step is to season the fish. You can simply rub the fish with salt, or you can add other seasonings to enhance the flavour. Some suggested seasonings include pepper, tamarind powder, garlic powder, and dried red chilli pepper flakes. You can also stuff the cavity of the fish with lemon wedges, scallions, and ginger to add extra flavour and help reduce any fishy aroma.

After seasoning, let the fish stand for about 10 to 15 minutes to allow the seasonings to permeate the fish. Meanwhile, prepare your steamer by pouring about 1 to 1 1/2 quarts of water into a wide steamer and bringing it to a boil. Ensure your steamer is large enough to accommodate the fish.

Now your fish is ready for steaming! Place the fish on a large flat steamer rack and steam for 20 to 30 minutes, or until it easily flakes with a fork. For a larger fish, you may need to increase the steaming time to 35 to 45 minutes.

Once the fish is cooked, carefully remove it from the steamer and transfer it to a serving platter. Remove and discard any lemon wedges, scallions, or ginger from the cavity. Allow the fish to cool before proceeding to the next step of spreading the mayonnaise mixture.

Making the mayonnaise dressing

To make the mayonnaise dressing, you will need:

• Mayonnaise
• Salt
• Onion powder
• Garlic powder
• Sugar
• Lemon juice (optional)
• Celery (optional)

In a small bowl, combine the mayonnaise with the other ingredients. Mix well until everything is incorporated. You can adjust the seasoning to your taste. If you want a lighter dressing, you can also add a little water to thin it out.

For a more tangy and zesty flavour, add a squeeze of lemon juice to the mixture. You can also finely chop some celery and mix it through the dressing for an extra crunch and freshness.

Once your fish is steamed and has cooled to room temperature, spread the mayonnaise mixture generously over the fish. You can use a spatula or the back of a spoon to ensure an even coating.

Feel free to decorate the fish with colourful toppings of your choice, such as hard-boiled eggs, carrots, bell peppers, or pickles.

Steaming the fish

First, make sure your fish is cleaned and prepared. Remove the innards, gills, and scales, and scrape off any remaining scales. You can stuff the cavity of the fish with lemon wedges, scallions, and/or ginger to reduce the fishy flavour and aroma.

Next, pour 1 to 1 1/2 quarts of water into a wide steamer and bring it to a boil. The steamer should be large enough to accommodate the whole fish. Place the fish in the steamer and steam for 20 to 45 minutes, depending on the size of the fish. A larger fish will take longer to cook.

Once the fish is cooked, remove it from the steamer and place it on a serving plate to let the excess water drip off. Allow the fish to cool to room temperature or chill it in the refrigerator before adding the mayonnaise and other toppings.

Tips for steaming the fish:

• Make sure your steamer is large enough to accommodate the whole fish. If you don't have a steamer, you can try improvising with a large pot and a steaming rack, or baking the fish in the oven.
• The steaming time will depend on the size of the fish, with larger fish taking longer to cook.
• It's important to remove all the innards, gills, and scales from the fish before steaming to avoid any unpleasant flavours or aromas.
• You can stuff the cavity of the fish with lemon wedges, scallions, and/or ginger to add flavour and reduce any fishy taste or smell.

Serving the dish

Once your fish is cooked and cooled, it's time to serve this delicious, colourful dish.

First, make sure your fish is on a serving platter or dish. Then, cover the top of the fish with mayonnaise. You can either turn the fish over so that the covered part is facing downwards, or leave it as is and spread the mayonnaise all over the fish.

Now for the toppings. Finely chop the whites and yolks of your hard-boiled eggs and arrange them over the mayonnaise. Finely chop or mince your carrots and add them to the fish. You can also add some roasted red bell peppers, pickle relish, or a pitted olive for the "eye". Arrange the toppings however you like—get artistic and make your fish look festive!

Chill the fish in the refrigerator for at least 3 hours or until completely cold before serving. This is important, as the mayonnaise might melt if the fish is still warm.

Frequently asked questions