Steamed Lapu-Lapu with Mayonnaise | Pescao de la Reina

Описание: Steamed Lapu-Lapu with Mayonnaise, also known as Pescao de la Reina, is a traditional Christmas dish made with steamed grouper fish topped with mayonnaise and garnished with chopped eggs, sweet pickle relish, carrots, and bell peppers. This Filipino steamed fish is as pretty as it is tasty!

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How to Make Steamed Lapu-Lapu with Mayonnaise

✅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 hard-boiled eggs, peeled
1 cup mayonnaise
1/4 cup sweet pickle relish
1 black olive, pitted (for the eye)

✅Instructions

Rinse fish under cold running water, removing all blood and innards. Pat dry.

Rub tamarind powder all over the fish, inside and out. Season with salt and pepper to taste. Let it 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 for about 20 to 25 minutes, or until it flakes easily with a fork.

While the fish is steaming, prepare the toppings. Separate the yolk and white of the eggs and finely chop them. Over an open gas flame, roast the bell pepper until the skin is charred. Remove from the heat and let it cool slightly. Under cold running water, peel the skin and discard it. Remove the stem and seeds, then discard them. Finely chop the flesh. In a pot over medium heat, bring lightly salted water to a boil. Add the carrot and cook for about 3 to 5 minutes, or until tender but still crisp. With a slotted spoon, remove from pan and allow to cool. Dice.

Carefully remove the fish from the steamer and transfer it to a serving platter. Remove lemon and green onions from the fish and discard. Allow to cool and refrigerate until completely cold.

Spread mayonnaise evenly over the top of the fish. Arrange toppings over mayonnaise as desired. Place a pitted olive on the head of the fish for the "eye". Serve cold.

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