Ingredients:
- 1 large (2 kg) lapu-lapu or maya-maya
- 2 pcs. Calamansi, juice
- Salt
- Pepper
- 5 cloves garlic, peeled and slightly crushed
- 3 pcs. Ginger, peeled and sliced
- 2 cups Japanese mayonnaise
- 4 tbsp Carnation Evap
- 3 pcs. Red beets, peeled, boiled and diced
- 6 large eggs, hard boiled, separated and diced
- 3 pcs. Carrots, peeled, blanched and diced
- 1 cup pickle relish
Procedure:
1. Clean the fish removing the scales. Create a slanted cut on each side of the fish and marinate with calamansi, salt and pepper.
2. Boil water in a steamer with the ginger and garlic.
3. Steam the fish for 20-30 minutes. Remove from steamer and pat the fish dry.
4. Spread mayonnaise on each side of the fish and lay it on a serving plate.
5. Scoop the red beets, egg yolk, egg white, carrots and pickle relish and arrange them to top the fish.
Source: wmn.ph
www.foodista.com
http://www.foodista.com/food/Z2T4DVX4/grouper-fish
