Royal Apahap, Steam Fish with Mayonnaise

Royal Apahap, Steam Fish with Mayonnaise
Royal Apahap, Steam Fish with Mayonnaise is one classic Pinoy cooking method of large white fleshed fish. Steamed fish with mayonnaise was used to be the center piece of most festival or family celebration because of the intricate and colourful garnishing that usually adorn the dish. Decorations are in the form of simple strips to the more artistic graphic images that made you hesitant to touch the dish if you are the first on the food line.

Royal Apahap

Steam Fish with Mayonnaise is also being served during the Christmas and New Year Celebration. Some think it is healthier alternative for the oily traditional Christmas food, of course it’s not true mayonnaise is made up of oil or fats. Never the less Steam Fish with Mayonnaise qualify to be on the list of OPC’s 2010 Celebration’s Recipe, here’s how I made my own version of Royal Apahap, Steam Fish with Mayonnaise.


1 large apahap, lapu lapu or any large white fleshed fish

Royal Apahap, Steam Fish with Mayonnaise - Ingredients

For steaming:

1 lemon, sliced
2 thumb size ginger, sliced
3-4 stalks spring onion, cut into 2” length
1 small size onion cut into rings
1 tbsp. cooking oil
salt and pepper to taste

For the garnishing:

1 cup mayonnaise
2 hardboiled eggs, finely chopped
sweet pickled relish
carrot, finely chopped
onion, finely chopped
red and green bell pepper, finely chopped
purple and green cabbage, finely chopped

Cooking procedure:

Royal Apahap, Steam Fish with Mayonnaise - Cooking Procedure

Remove scales and innards of fish wash thoroughly and drain. Rub the fish including cavities with salt and pepper. Cut two sheets of aluminium foil with enough size to wrap seal the fish. Arrange the remaining steaming ingredients to form a bed for the fish on the aluminium foil. Lay the fish and seal wrap with the aluminium. Bake at 325ᵒF to 350ᵒF for 25 to 30 minutes. Alternately steam for 30 to 45 minutes. When done remove from oven or steamer let cool down. Transfer the fish in a big platter. Let the fish cool down further and let dry out a bit. Coat the topside of the fish with mayonnaise. Arrange the chopped garnishing on top as per artistic talent and preference. Chill in refrigerator before serving.

See other steamed fish recipes:

Steamed Tilapia
Inihaw na Bangus

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes


Ziggy said...

wooohoooo!!! i love this! that is one colorful fish. can that be brought back to an aquarium?! hahahaha!

Arrange the chopped garnishing on top as per artistic talent and preference>>> this is the bomb in the post. hahahaha! good luck to those who don't have artistic talent. hahahaha!

ut-man said...

Hahahaa, I myself tough I went overboard on the presentation.


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