Fish Mayonnaise

admin, October 17, 2014

Serving Size: 4


  1. 3 tbsps minced celery
  2. ½ tsp minced onion
  3. 1 tsp parsley
  4. 1 finely chopped green chilli
  5. ½ cup mayonnaise
  6. 2 tbsp fish stalk
Chilli powder
  7. mustard powder to taste

Ingredients for poaching

  1. 1 Kingfish
  2. ½ onion sliced
  3. ½ tomato sliced
  4. Juice of 1 lemon
  5. Salt & Pepper to taste

Ingredients for garnishing

  1. Cabbage, Capsicum, Carrot


Ingredients for white sauce


  1. 1 leveled tbsp butter
  2. 1 ½ tbsp flour
  3. ½ cup stock
  4. Salt & Pepper to taste



  1. Clean the fish keeping it whole. Poach it lightly with little water, ½ sliced onion, ½ sliced tomato, juice of 1 lemon, salt and pepper.
  2. When cooked, retain the head and the tail. Remove the skin, bones and the flesh. Flake the fish and grind it to a very smooth paste.
Mix the flesh with 3 tbsp white sauce (see method below), 2 tbsp mayonnaise, 2 tbsp fish stalk, minced celery, parsley, chilli and onion seasoned with chilli powder and a pinch of mustard powder.
  4. Position the head and tail on a serving dish and place the seasoned mixture in position. Add the remaining white sauce, mayonnaise and lime juice.
  5. Make fine strips of carrot and decorate with shredded cabbage, carrot and capsicum.


To prepare White sauce 


  1. Melt the butter, add the flour and cook for 2 minutes without browning, stirring throughout.
  2. Remove from the heat and gradually add the ½ cup stock. Mix until well blended.
Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt and pepper and mix well.
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