1 large Lapulapu or Apahap
1 cup mayonnaise
2 hard-boiled eggs, chopped '/3 cup minced sweet pickles
1 small carrot, cooked, chopped finely 2 tbsp. spring onions, chopped finely
salt to taste
Clean whole fish, scrape scales. Rub with salt, vetsin, and sprinkle pepper. Let stand for 1 hour.
Brush fish with butter. Steam for 20-30 minutes. Drain. Place on a serving dish. Cool. Then, coat both sides with mayonnaise. Arrange the chopped garnishings on top. Chill in refrigerator before serving.
On garnishing the fish, you may use your own artistic talent. Either mix together and sprinkle on top of fish or arrange individually by strips on top of fish.
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