Steaming Lapu Lapu With A Creamy Mayonnaise Twist

Steamed lapu lapu with mayonnaise is a colourful and tasty Filipino dish that is perfect for special occasions. The dish is made by steaming a large white-fleshed fish, traditionally lapu lapu or grouper, and coating it with mayonnaise. The fish is then decorated with a variety of toppings, such as eggs, carrots, bell peppers, and onions. This dish is typically served cold and can be a impressive centerpiece for a festive celebration.

Cleaning and seasoning the lapu lapu

Firstly, start by rinsing the lapu lapu under cold running water, making sure to remove all blood and innards. Pat the fish dry with paper towels or a clean cloth. This step is crucial as any remaining innards can leave an unpleasant smell.

Next, season the fish generously with salt and pepper, inside and out. You can also add other seasonings at this point, such as tamarind powder, garlic powder, or dried red chilli pepper flakes for an extra kick. Be sure to rub the seasonings all over the fish for maximum flavour.

After seasoning, let the fish stand for about 10 to 15 minutes to allow the seasonings to permeate the flesh. During this time, you can prepare the lemon wedges and green onions, or spring onions, which will be stuffed into the cavity of the fish. This step adds flavour and helps reduce any fishy aroma.

Once the fish has rested, stuff the cavity with the lemon wedges and green/spring onions. You can also add other ingredients to the cavity, such as ginger, to further enhance the flavour and reduce any fishiness.

Now your lapu lapu is cleaned, seasoned, and stuffed, it is ready to be steamed! Place the fish on a large flat steamer rack and follow the remaining cooking instructions to complete your delicious Steamed Lapu Lapu with Mayonnaise dish.

Stuffing the fish with ginger and lemon

Stuffing the lapu-lapu with ginger and lemon is an important step in preparing this delicious, traditional Christmas dish.

First, clean the fish and rub it with salt. You can also use tamarind powder for added flavour. Next, stuff the mouth and abdomen of the fish with ginger. You can also add lemon wedges to the cavity of the fish, along with green onions or spring onions. This will infuse the fish with flavour as it steams.

After this, the fish is ready to be steamed. Place it in a large steamer and steam for around 20-25 minutes, or until the fish is cooked and flakes easily with a fork.

Once the fish is cooked, remove it from the steamer and discard the lemon wedges and green onions. Allow the fish to cool to room temperature or chill it in the refrigerator before adding the mayonnaise and other toppings.

Steaming the lapu lapu

Firstly, clean the fish thoroughly. Rinse the fish under cold running water, ensuring that all blood and innards are removed. The fish should be scaled and gutted, and it is recommended to also remove the gills. Pat the fish dry with paper towels.

Next, season the fish. You can use a variety of seasonings, such as salt, pepper, tamarind powder, garlic powder, or dried red chilli pepper flakes. Rub the seasonings both inside and outside the fish. For an extra flavour boost, stuff the cavity of the fish with lemon wedges and green onions or scallions. This adds a tangy flavour and helps to reduce the fishy aroma.

Now, it's time to steam the lapu lapu. Place the fish on a large flat steamer rack. Make sure your steamer is wide enough to accommodate the fish. Steam the fish for approximately 20 to 30 minutes, depending on its size. The larger the fish, the longer the steaming time. A good indication of doneness is when the fish easily flakes with a fork.

Once the fish is steamed to perfection, remove it from the steamer and transfer it to a serving platter. Be sure to remove the lemon wedges and green onions from the cavity before proceeding to the next step. Allow the fish to cool down to room temperature or colder before adding the mayonnaise and toppings.

Preparing the toppings

While the fish is steaming, prepare the toppings. Start by separating the whites of the eggs from the yolks. Finely chop the whites and the yolks separately.

Roast a red bell pepper over an open flame until the skin is charred. Remove from the heat and set aside to cool slightly. Once cool enough to handle, peel and discard the skin. Remove the stem and seeds and discard them as well. Finely chop the pepper.

Alternatively, you can blanch the pepper. Bring a saucepan of water, sugar, and vinegar to a boil. Place the pepper in a sieve and dip it into the boiling solution for 30 seconds. Remove the pepper from the boiling solution, drain well, and set aside to cool.

Next, prepare the carrot. Bring a pot of lightly salted water to a boil. Add the carrot and cook for 3 to 5 minutes, or until tender but still crisp. Remove the carrot from the pan with a slotted spoon and set aside to cool. Once cool, dice the carrot.

You can also julienne the carrot and steam it along with the fish for the last 10 minutes of cooking.

If you want to add some colour, finely chop some capsicum or red onion and chop some sweet pickle relish. You can also add some olives, celery, or parsley for extra flavour.

Assembling the dish

Once your lapu-lapu is cooked, you can start assembling the dish. The first step is to remove the lemon wedges and green onions from the cavity of the fish and discard them. Allow the fish to cool to room temperature or chill in the refrigerator.

Next, spread mayonnaise all over the top of the fish. You can also spread it on both sides if you prefer. At this point, you can sprinkle salt and pepper over the fish.

Now it's time to add the toppings. Finely chop the boiled eggs, separating the whites from the yolks. You can also finely chop a red bell pepper, carrot, red onion, and pickle relish. Arrange these toppings over the mayonnaise in any order you like.

For a festive touch, place a pitted black olive on the head of the fish to create an "eye." Chill the dish in the refrigerator and serve cold.

Frequently asked questions