A fish salad colorfully dressed with carrots, spring onions, eggs and pickled relish.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
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.
Bottled pickled relish can be found at all supermarkets
This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.