Steamed Whole Fish With Garlic-Onion-Mayo Sauce
This Filipino dish, traditionally referred to in Filipino cookbooks as apahap na may mayonesa (apahap, a kind of white fleshy fish, in mayonnaise), calls for steamed whole fish garnished with chopped carrots and hard-boiled egg and served in a pool of mayonnaise-based sauce. I did not stray too far from the original recipe–just spiced it up a bit.
There are other vegetables that you can use to garnish the fish. You can use chopped celery or chopped red pimiento.
The only improvisation that I did to this popular Filipino recipe was to stuff the cavity with onion leaves and ginger, and to spike the mayonnaise with raw garlic and onions. Apart from helping get rid of the fishy smell, ginger and onion leaves do add a lot of flavor to the fish meat. Leeks may be used in place of onion leaves. Raw garlic and onion add body to the sauce.
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2 Responses to “Steamed Whole Fish With Garlic-Onion-Mayo Sauce”
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Thanks to you and your site, I am now enthused to learn how to cook. It was my mother’s birthday last Jan. 17 and I made Steamed Fish for her. She liked it - considering that she’s quite hard to please. I used less Mayo and more fish stock because my mom is hypertensive. I also used Maya-maya but I was told, Lapu-lapu may have been a better choice. You think?
The meat of large lapu-lapu is not as tender as that of maya-maya.