How to Cook Steamed Lapu Lapu with Mayonnaise
Steamed lapu lapu is a delicate and flavorful Filipino dish featuring tender grouper infused with ginger and topped with creamy mayonnaise and vibrant garnishes.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: fish recipe, grouper recipe, steamed lapu-lapu
Servings: 4 servings
Calories: 276kcal
Author: Manny
- 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
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.
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. 