- 1 whole tanigue, about 3-4kilo
- salt, to rub all over the fish
- 2 pcs lemon, sliced
- 1 cup red onion, minced
- 1 cup minced red bell pepper
- 4 hard-boiled eggs, sliced
- 1 cup minced carrot
- 2 cups mayonnaise
- 1/2 cup sweet pickle relish
- salt and pepper to taste
- lettuce for bedding of the fish
- native tomatoes for garnish
- Rub salt on the inner and outer parts of the fish. and put slices of lemon in the cavity.
- Pour-in about 1 to 1 1/2 quart water in a roasting pan, place fish ontop of the water bath and bake.
- Cook the fish for 1 hour or until done.
- Remove the fish from the oven and then arrange on a serving plate. Let the excess water drip.
- Meanwhile, combine mayonnaise, sweet pickle relish, salt, and pepper.
- When the fish reaches room temperature, spread the mayonnaise mixture over the fish.
- Arrange the red onion, bell pepper, eggs, and carrots on top of the mayonnaise in the order specified.
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