One of the healthiest recipes is steamed lapu lapu because fish is rich is omega 3 fatty acids that is beneficial to your health. Frying the fish will add cholesterol to it so steaming is the best cooking method if you are health conscious. On this recipe, it is recommended to use lapu lapu or grouper which is a little expensive compared to other fishes commonly sold in wet markets or supermarkets. But you can always substitute it with other white flesh fish if lapu lapu is not available. Other good alternatives are tilapia, talakitok (pompano) or maya-maya (red snapper).
Steamed Lapu Lapu with Mayonnaise: A Nostalgic Family Favorite
Growing up in a household that cherished simple yet flavorful meals, steamed lapu lapu with mayonnaise was a dish that often graced our table during special occasions. I still remember how my Tita Carmen would carefully prepare this delicacy during family reunions in Batangas. She always said, “Nothing beats the natural taste of fresh fish,” and I couldn’t agree more. This recipe takes me back to those gatherings filled with laughter, the smell of steamed fish wafting through the air, and the sight of my cousins eagerly waiting for their turn to grab a plate.
Why Steamed Lapu Lapu is a Classic
Steamed lapu lapu, or grouper, holds a special place in Filipino cuisine. Known for its firm, delicate meat, lapu-lapu is often the star of celebratory feasts like weddings and fiestas. Its mild flavor makes it the perfect canvas for light seasonings that enhance its natural sweetness. Steaming, as my Uncle Ramon always emphasized, is one of the best cooking techniques for preserving the fish’s omega-3 fatty acids and locking in its moisture. Unlike frying, steaming doesn’t add unnecessary fats, making it an excellent option for health-conscious foodies.
While lapu-lapu can be pricey, you can easily substitute it with other white-fleshed fish like tilapia, pompano (talakitok), or red snapper (maya-maya). Each variety carries its unique charm, but lapu-lapu remains the gold standard for this dish, especially for special occasions.
The Secret to Perfectly Steamed Lapu Lapu Fish
The key to a perfectly cooked steamed lapu lapu lies in the preparation. Cleaning the fish thoroughly and rubbing it with salt ensures that the natural flavors are enhanced. My Lola Estrella taught me to stuff the fish with ginger, a technique that not only masks any lingering fishy smell but also infuses the meat with a subtle warmth and aroma.
Steaming the fish for about 30 minutes ensures it cooks evenly without drying out. I recall my cousin Nino advising me to avoid over-steaming, as it can cause the fish to become rubbery. He once experimented with cooking times, and ever since, our family swears by his “30-minute rule.”
Once the fish is cooked, letting it cool to room temperature before chilling is a trick I learned from my Ate Mila. It helps the fish firm up, making it easier to handle and enhancing the texture when you spread the mayonnaise later.
A Delightful Garnish Makes All the Difference
The magic doesn’t stop at steaming. Adding mayonnaise elevates this dish to a whole new level of indulgence. Spread evenly on both sides of the fish, the creamy mayo not only adds a layer of richness but also balances the mild, clean taste of the lapu-lapu.
For the finishing touch, sprinkle a generous amount of salt and pepper to taste. Garnish the fish with slices of hard-boiled eggs, sprigs of fresh parsley, and vibrant strips of red bell pepper. These toppings not only add visual appeal but also contribute layers of flavor and texture. When served, the dish becomes an elegant centerpiece, reminiscent of my Lola’s table settings during Noche Buena.
A Healthier Alternative with a Rich History
Did you know that steamed fish has deep roots in Filipino culinary traditions? Our ancestors relied heavily on steaming as a cooking method because it was simple, required minimal ingredients, and preserved the natural flavors of fresh seafood. The method also highlights the Philippines’ rich seafood heritage, with dishes like this one showcasing our abundant marine resources.
As modern diets evolve, steamed dishes like lapu-lapu with mayonnaise remain a testament to the idea that healthy food doesn’t have to be boring. Packed with omega-3 fatty acids, this dish is a heart-healthy option that delivers on both taste and nutrition. It’s a meal that nourishes not just the body but also the soul, especially when shared with loved ones.
Tips for Beginner Home Cooks
If this is your first time preparing steamed lapu lapu with mayonnaise, don’t fret. Start with fresh ingredients to ensure the best results. If lapu-lapu isn’t available, tilapia or pompano are excellent alternatives that cook just as beautifully. Invest in a sturdy steamer and remember to keep an eye on the cooking time to avoid overcooking.
When spreading the mayonnaise, don’t skimp—it’s the star of the dish’s second act. Use a spatula to ensure an even layer that clings to the fish’s tender flesh. And don’t forget the garnish! These little touches bring color and flavor to the dish, making it truly unforgettable.
Reliving the Taste of Home
Every time I prepare this dish, I’m transported back to those sunny afternoons in our family kitchen, where laughter echoed as the aroma of steaming fish filled the air. Steamed lapu lapu with mayonnaise is more than just a recipe; it’s a story of tradition, love, and the enduring flavors of home.
So, gather your ingredients, take a deep breath, and give this recipe a try. Whether you’re cooking for a special occasion or simply indulging in a comforting meal, this dish is bound to bring smiles to your table and warm memories to your heart.
How to Cook Steamed Lapu Lapu with Mayonnaise
Ingredients
- 1 whole lapu-lapu
- 1 inch ginger cut into strips
- 5 grams parsley chopped
- 300 grams mayonnaise
- 5 grams red bell pepper chopped
- 3 pcs egg whites boiled
- 10 grams salt
- 3 pcs egg yolks boiled
- 10 grams ground pepper
Instructions
How to cook Steamed Lapu- Lapu With Mayonnaise:
- Clean the fish and rub with salt. Stuff the mouth and abdomen with ginger.
- Steam lapu-lapu until cooked, about 30 minutes.
- Set aside at room temperature. Keep in a chiller for an hour.
- Remove skin. Spread mayonnaise on both sides of the fish.
- Sprinkle salt and pepper. Garnish with eggs, parsley and red bell pepper.
Notes
Cooking Tips:
Choose the Freshest Lapu Lapu for Best Results
Freshness is key when preparing steamed lapu lapu, as the natural flavor of the fish is the star of this dish. Look for clear eyes, shiny scales, and a firm texture to ensure the fish is of high quality. If fresh lapu lapu isn’t available, frozen alternatives can work, but thaw them properly to retain their flavor and texture.Use Ginger for Flavor and Aroma
Stuffing the fish with ginger is not just for masking any fishy smell; it enhances the overall flavor profile of the dish. The natural oils from the ginger seep into the meat as it steams, creating a warm, aromatic undertone. Thin slices work best, as they release their essence gradually without overpowering the mild sweetness of the lapu lapu.Don’t Skip the Chilling Step
Allowing the steamed fish to cool and rest in the refrigerator before applying mayonnaise is crucial for both texture and flavor. This step helps firm up the fish, making it easier to handle and ensuring the mayo adheres evenly. It also enhances the dish’s presentation, as the chilled fish holds its shape better when garnished.
Hi. Can i ask why I need to put the steamed fish in the chiller? So i will serve it cold?
Actually, yes because if the fish is hot, the mayonnaise will melt.
Thanks Admin For that great tips of cooking i like that very much. Keep it up.
Hi PInoy Tambayan! Thanks for the kind words!