Is mayonnaise good for fish?

BENEFITS OF BASTING FISH WITH MAYONNAISE BEFORE GRILLING. Moisture Retention - One of the biggest challenges when grilling fish is preventing it from drying out. Fish fillets are delicate, and they can easily become overcooked and dry.

How do you steam a piece of fish?

Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)

How do you steam fish without?

How to steam fish without a steamer Place a pot over high heat. Add a stainless steel cooking ring in the center of the pot. Add enough water to almost reach the top of the ring. Securely balance a plate that fits in the pot, over the ring. More items...

Why is steamed fish good?

Rather than intensifying fishy aromas the way pan-frying or grilling can, steaming brings out a more delicate sweetness, a flavor complemented by the ginger and scallions . Properly steamed fish also gets an incredibly luxurious texture, unachievable by harsher methods.

Can we eat fish and mayonnaise together?

No, it will not make you sick . If two foods are safe to eat on their own they're safe to eat together.

When should you not eat mayo?

In general, the FDA recommends tossing perishable foods, including mayo, which have been left out at room temperature for 2 or more hours . Unopened containers of store-bought mayo will keep in the pantry until the sell-by date, and opened mayonnaise will keep for about 2 months in the refrigerator.

What fish is best for steaming?

Look for small whole fish, like branzino, black sea bass, porgy, rainbow trout, catfish or grunt . Scaled fish should be descaled before cooking (either by yourself or the fishmonger).

Do I need to wash fish before steaming?

The fish is first washed lightly with water and sea salt to remove any slime and scales . The chef cautions against using too much salt, especially with fresh water fish to preserve its flavour. Hot water is then used to scrape off stubborn small scales and any leftover mucus on the fins and tail.

Can you overcook fish by steaming?

You can adjust up and down by 60 seconds depending on the size and type of fish. If it's overcooked, the meat will be too tough. The skin may also break .

What is the best thing for sick fish?

Bacterial infections are the most common, so use Maracyn first for a week (at the dosage recommended in Step 4). Ich and external parasites are the second most common, so next treat the fish with Ich-X for a week. Internal worms and gill flukes are slower-acting pathogens, so dose ParaCleanse in the third week.

What condiment goes best with fish?

Best sauces for fish How to pair sauces and fish? Pepper sauce. Apricot sauce. Mustard sauce. Lemon and citrus fruit sauce. Orange sauce. Fruit Mostarda.

What food should be avoided with fish?

Eating milk, curd or other dairy products with fish may trigger digestive discomfort, bloating, stomach ache and even lead to skin infections and allergies. The combination of dairy and fish can disturb the digestive flow due to their high protein content and compounds that can impact digestion.

Does mayo go on a fish sandwich?

Assemble fish sandwiches: To assemble, spread avocado mayo on the bottom and top of the buns, top with the lettuce and followed by a piece of fish.

Steamed Fish with Mayonnaise > Easy Filipino Recipe

BY :Bebs | Published: 03/11/ 2017 | Updated:01/17/ 2020 | 3 Comments

RECIPE PRINT

5 from 2 votes

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Level up your simple steamed fish into this colorful and tasty Steamed fish with Mayonnaise! Perfect for Lapu-lapu(grouper) Maya-maya(snapper) or Tilapia!

It's actually been ages since I last had a taste of this steamed fish with mayonnaise dish. It is almost like a forgotten memory that suddenly resurfaced while I was brainstorming for ideas on what to do with the fish that has been sitting in our freezer for far too long.

My mama used to make this dish using Lapu-lapuor red grouper on special occasions like Fiesta or Christmas when we were still kids. So somehow I associate this dish with the 80's (yes, I am still part of the Millennials)! But I think it is time to give it a comeback, well at our table at least.

I didn't have a red grouper, only this red snapper (I am pretty sure that is what it is) which also has a mild flavor and firm meat so it is also perfect for steaming. I got it frozen and the scales already removed from the Asianstore where we usually get our Asianfoodstuff. All I had to do was wash it, season it and it went directly to the steamer, so practical.

It is also the perfect time for reviving this dish because it is the Lent season. In the Philippines, it is a common tradition to avoid eating pork, beef or even chicken during this time as a form of fasting. In a country having more than 7,000 islands where fish is abundant, it used to be the common everyday food and meat used to be a luxurious indulgence.Maybe not anymore in many places but this is still true in some remote islands.

The opposite is true here in Germany, eating fish or seafood is usually considered a luxury, and how I miss the variety of fishes we have in the Philippines. But for now, this will do!

If you want more fish recipes, I also didrecipes for bacon-wrappedPangasiusfillet, fish steak (Tanigue) and bakedSalmonwith spinach.

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Print Review

Steamed Fish with Mayonnaise

5 from 2 votes

Level up your simple steamed fish into this colorful and tasty Steamed fish with Mayonnaise! Perfect for Lapu-lapu (grouper) Maya-maya (snapper) or Tilapia!

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Course :Main Course

Servings =3

Print Recipe Rate this Recipe

Ingredients

1 big whole fish (Snapper, Grouper or Tilapia) - scaled and gutted
salt and pepper - for rubbing
½ lemon - cut into 4 wedges
1 cup mayonnaise
2 hard-boiled eggs - yolks and whites separated then both chopped finely
1 medium carrots - julienned
¼ cup pickles - julienned or use pickle relish
1 small red bell pepper - julienned

Instructions

Wash the fish with cold water and pat dry with paper towels.
Rub both sides of the fish with salt and pepper.
Dip the lemon wedges with some salt and pepper and stuff these into the cavity (stomach and head).
Steam fish for about 30 minutes.
Add the carrot and red bell pepper slices in the steamer with the fish and steam for the last 10 minutes.
Once the fish is done, remove the steaming bowl from heat. Transfer the carrots and bell pepper in a small bowl and remove lemon wedges in the cavity then let the fish cool down a bit.
Cover the top of the fish with mayonnaise then turn it over onto a serving platter so that the covered part now facing down on the plate.
Spread mayonnaise all over the top of part of fish. Arrange toppings over mayonnaise as desired.

Nutrition

Calories: 582kcalCarbohydrates: 6gProtein: 5gFat: 59gSaturated Fat: 9gCholesterol: 155mgSodium: 635mgPotassium: 198mgFiber: 1gSugar: 4gVitamin A: 4415IUVitamin C: 42.2mgCalcium: 39mgIron: 0.8mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Comments

What do you think?

Pinoy Tambayan says
November 16, 2019 at 10:25 pm

Thanks Admin For that great tips of cooking i like that very much. Keep it up.
Reply
Flor Mones says
November 08, 2018 at 10:39 pm

My daughter wants me to cook the fish that she bought with mayonnaise so I Google it and found your recipe. It's been ages since we tasted it in a wedding party .. Thanks for the easy recipe.
Reply
- Bebs says
  November 08, 2018 at 11:38 pm
  
  Thanks for the 5 stars, Flor. It is indeed a classic and we are happy that you enjoyed it.
  Reply

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