Rainbow Fish Salad is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet. 

Ingredients

Serves 8

Fish

1 large whole fish

(lapu-lapu, maya-maya or

apahap), about 2 kilos

juice from 2 pieces calamansi

salt and pepper, to taste

4 to 5 cloves garlic, peeled

4 knobs ginger, peeled and cut

into rounds

1 cup mayonnaise

Method 

Clean fish well, removing the scales. Make shallow diagonal slashes across both sides of the fish.

Season with calamansi, salt and pepper. Pour water into a large steamer. Add garlic and ginger to the water. Arrange fish on the steamer.

Steam for 20 to 30 minutes or until fish is fully cooked.

Tips for Rainbow Fish Salad: 

The eyes should pop out. Remove fish from the steamer, Arrange on a platter. Pat dry with a paper towel. Spread mayonnaise over both surfaces of the fish.

Rainbow topping

3 - 4 red beets

6 eggs

3 - 4 carrots

1 cup pickle relish

Garnish

1 lime, sliced crosswise into thin

pieces

coriander leaves, washed and pat

dried

carrot, peeled and cut into strips

Method

Peel the beets and place in a pot. Add enough water to cover beets and boil until tender. Drain, then dice into small cubes. Set aside.

Boil eggs until hard-cooked. Peel eggs. Separate the yolks from the whites. Coarsely chop yolks and egg whites. Set aside.

Peel and dice the carrots, and boil in water until tender. Set aside. Spoon the toppings of red beets, egg yolks, egg whites and pickle relish over surface of fish in alternating  pattern.

Garnish with sliced lime, coriander and carrot strips.

Serve th bowls of additional mayonnaise and toppings, if desired.