Steamed Whole Fish in Whip cream & Mayonnaise Glazing
Give a very good clean inside and outside of the whole fish taking off gills, and dry with paper towel.
Mix 2 tsp. salt and ground pepper and rub thoroughly all over the fish and leave in a cool temperature room for 2 hour.
Mix together whipped cream and mayonnaise give a good thick stir by electric mixer.
Add few dashes of sugar, ground pepper, salt and 2 tsp. catsup mixed well all these until thickened.
Steaming the fish:
Wrap fish in covered tightly the steamer and cook for 1 1/2 hour foil, sealed tightly both edges.
As the fish cools down, prepare a fish dish tray covered by foil (or fresh lettuce will do),
I used lettuce more to spread evenly on the tray as they look more presentable.
Pour and spread the glazing evenly all over the top of the fish.
Then follow decorating the chopped ingredients to fill up all the entire fish, make sure to arrange them individually in nice looking single row.
The rest of the decorating ingredients that are not require for chopping will be spread on the corner of the dish.
Then arrange as nicely as you can to look presentable.
Serve for 10-15 guests.
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