Steamed Fish with White Sauce, Grapes & Carrot Mash



1 whole fish (lapu-lapu, maya-maya or mameng)
slices of ginger
2 stalks of lemon grass, bruised
salt & pepper to taste

For the white sauce:

¼ cup butter
½ tsp. Maggi Magic Sarap
2 tbsps. Spring onions, chopped
¼ cup all purpose flour
½ cup poaching liquid, strained
1 cup Nestle All Purpose Cream
½ cup water
1-1/2 cups green & red grapes, halved & deseeded
½ cup celery, sliced

For the carrot mash:

200 gms. Carrots
200 gms. Potatoes
¼ cup Nestle All Purpose Cream
salt & pepper to taste

For the toppings:

¼ cup ham, sliced or bacon, crumbled
2 tbsps. Spring onions, chopped



Step 1

Fill a wok 3/4-full of water. Add ginger, lemon grass, salt and pepper. Cover and allow to boil. As soon as the water boils, lower the fish and poach for about 15 minutes or until the fish is done.

Step 2

Transfer the fish to a serving platter. Set aside ½ cup of the poaching liquid for the sauce.

Step 3

For the carrot mash: Boil carrots and potatoes separately. Peel then mash. Combine in a bowl together with the butter, Nestle All Purpose Cream, salt and pepper. Transfer to a piping bag fitted with an open star tip. Pipe out the carrot mash on the edge of the platter to frame the fish.

Step 4

To prepare the sauce: In a saucepan, melt the butter. Then add Maggi Magic Sarap and spring onions. Saute until spring onions begin to wilt. Then add flour and mix well. Pour in poachaing liquid, cream and water. Cook, stirring constantly, until sauce thickens. Remove from heat and stir in the grapes and celery. Pour the sauce over the fish. Garnish with ham and spring onions.

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