Festive Fish Salad


A fish salad colorfully dressed with carrots, spring onions, eggs and pickled relish.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 5

Medium-sized Lapu-Lapu or Maya-Maya
½ cup carrots, finely chopped
¼ cup spring onion, finely chopped
4 eggs, hard-boiled, finely chopped
½ cup pickled relish, finely chopped
½ cup mayonnaise
½ teaspoon salt
¼ teaspoon pepper

1 Steam fish until cooked and then shred the flesh. Set aside the fish head and tail.
2 Season shredded meat with salt and pepper. Mix well.
3 Divide seasoned meat into 4 portions. Top the first portion with carrots, the second portion with egg, the third portion with pickled relish, and the fourth portion with spring onion.
4 Arrange topped portions on a wide dish in the form of a fish. Place the fish head and tail on either end of your salad.

Chef’s Note
Bottled pickled relish can be found at all supermarkets

This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.