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Steamed Lapu-Lapu with Mayonnaise garnished with chopped eggs, roasted bell peppers, sweet relish, and chopped carrots on a platter
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Steamed Lapu Lapu with Mayonnaise

Level up your favorite fish into a festive holiday dish! Steamed and topped with mayonnaise and various garnishes, it's moist, flavorful, and delicious as it is pretty.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 551kcal
Author: Lalaine Manalo

Equipment

  • large flat steamer

Ingredients

  • 1 large grouper (lapu-lapu), scaled, cleaned, and gutted
  • 2 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 black olive, pitted (for the eye)
US Customary - Metric

Instructions

  • Rinse fish under cold running water, removing all blood and innards. Pat dry.
  • Rub tamarind powder all over fish, inside and out. Season with salt and pepper to taste. Let stand for about 10 to 15 minutes.
  • Stuff cavity with lemon wedges and green onions.
  • Arrange the fish on a large flat steamer rack and steam fish for about 20 to 25 minutes or until it easily flakes with a fork.
  • While fish is steaming, prepare toppings.
  • Separate white part of eggs from yolk and finely chop.
  • Over open gas flames, roast bell pepper until skin is charred. Remove from heat and allow to slightly cool. Under cold running water, peel the skin and discard. Remove stem and seeds and discard. Finely chop the flesh.
  • In a pot over medium heat, bring 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. Dice.
  • Carefully remove fish from steamer and transfer onto a serving platter. Remove lemon and green onions inside fish and discard.
  • Allow to cool and refrigerate until completely cold.
  • Spread mayonnaise all over the top of part of fish.
  • Arrange toppings over mayonnaise as desired. Place a pitted olive on the head of the fish for the "eye".
  • Chill in the refrigerator. Serve cold.

Video

Notes

  • Clean, scale, and gut the fish, making sure all innards are removed as they can leave a malodor.
  • Refrigerate the fish to cool completely before adding the toppings, as the mayonnaise might melt from the escaping heat.

Nutrition

Calories: 551kcal | Carbohydrates: 10g | Protein: 49g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 224mg | Sodium: 501mg | Potassium: 1253mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2966IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 3mg