INGREDIENTS:
- 1 kg. fish fillet (grouper/lapu-lapu, cod, or haddock)
- 200 grams mayonnaise
- 1/2 cup pickle relish
- 1/2 cup red bell pepper, blanched then chopped finely
- 2 eggs, hard boiled
- 1/2 cup carrots, blanched then chopped finely
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 piece black olive or raisin (for the fish eye)
INSTRUCTIONS:
- Rub salt and pepper onto a whole fish and wrap in aluminum foil.
- Steam for about 20 minutes, let it cool down and separate the meat from the bones.
- Blanch the carrots (dip in boiling water for 2-3 minutes and shock in cold water to stop cooking), then chop finely.
- Blanch the red pepper (dip in boiling water for 1 minute, then shock in ice cold water to stop cooking), then chop finely.
- Separate the hard boiled egg yolks from the egg whites and chop finely.
- Mash the fish fillet with the mayonnaise and half of the carrots, pickle relish and red bell peppers. Season with salt and pepper.
- Refrigerate for at least 3 hours for easy forming and handling.
- Form the mix into a fish shape set on a bed of lettuce.
- Decorate in sections from chopped red bell peppers, pickle relish, carrots to the egg white and egg yolk.
- Finish off by putting an olive or a piece of raisin as an eye.
Source: filipino-food-recipes.com
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