Steamed Lapu Lapu with Mayonnaise
Prep time
Cook time
Total time
Recipe type: Main Entree
Cuisine: Filipino
Yield: 6 Servings
  • 1 whole (3 to 4 pounds) grouper (lapu-lapu), scaled, cleaned and gutted
  • 2 to 3 tablespoons tamarind powder
  • salt and pepper to taste
  • 1 lemon, cut into wedges
  • 1 bunch green onions, cut into 3-inch lengths
  • 1 large carrot, peeled
  • 1 red bell pepper
  • 4 hardboiled eggs, peeled
  • 1 cup mayonnaise
  • ¼ cup sweet pickle relish
  • 1 pitted green or black olive (for the "fish eye")
  1. Rinse fish under cold running water and pat dry.
  2. Rub tamarind powder all over fish including cavity. Season with salt and pepper to taste. Let stand for about 10 to 15 minutes. Stuff cavity with lemon wedges and green onions.
  3. Steam fish for about 20 to 25 minutes or until flesh easily flakes with a fork.
  4. While fish is steaming, prepare toppings.
  5. Separate white part of eggs from yolk and finely chop.
  6. Over open gas flames, roast bell pepper until skin is charred. Remove from heat and allow to slightly cool. Under cold running water, peel skin and discard. Remove stem and seeds and discard. Finely chop flesh.
  7. In a pot over medium heat, heat lightly salted water to a boil. Add carrot and cook for about 3 to 5 minutes or until tender but crisp. With a slotted spoon, remove from pan and allow to cool. Finely chop.
  8. Gently remove fish from steamer and transfer onto serving platter. Remove lemon and green onions inside fish and discard. Allow to cool. Spread mayonnaise all over top of part of fish. Arrange toppings over mayonnaise as desired. Place a pitted olive on head of fish for the "eye".
Recipe by kawaling pinoy at