From the recipe collection
Maya-Maya Mayonesa
Poached or steamed maya-maya chilled and finished with a tangy Filipino mayonnaise dressing, vegetables, and pickles for a fiesta-style cold fish dish.
- Prep time
- 30 min plus chilling
- Cook time
- 30 min
- Yield
- 6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Season the cleaned fish with salt and place ginger, onion, and bay leaf in the cavity.
- Steam or poach gently until the thickest part reaches 63°C and flakes easily, 18–25 minutes depending on size.
- Transfer carefully to a tray, remove aromatics, and cool completely; refrigerate until chilled.
- Whisk mayonnaise, calamansi, mustard, and pepper, then fold in carrot, pickles, and pineapple if using.
- Pat the chilled fish dry and spread a thin even layer of dressing over the flesh and skin.
- Garnish with egg and spring onions and chill 20 minutes so the dressing sets.
- Serve cold with rice or bread and keep on ice if displayed for a buffet.