Sinigang na Maya-Maya (Red Snapper In Sour Broth)

This recipe is red snapper or maya-maya cooked in sour broth made from tomatoes, onions, green mango strips, radish and kangkong. Unlike the usual sinigang, which uses tamarind fruits or kamias (ginger lily) to give that sourness taste on the sour broth, this sinigang use unripe green mango. Try this unique fish sinigang dish and I’m sure you will like it.


200gms fresh red snapper {Maya-Maya)
1 medium-sized unripe green mango
1 cup stringbeans, cut into 3-inch long pieces
6 cups rice washing (hugas bigas)
1 peeled and sliced radish (labanos)
Lea & Perrins Worcestershire Sauce
2 cups kangkong leaves, selecting with tender stalks
Calamansi zest
1 sliced large onion
Salt or fish sauce (patis)
3-4 chopped tomatoes

How to cook Red Snapper In Sour Broth

  • Wash and cut kangkong leaves. Peel and seed mango and cut into large strips.
  • Set kangkong and mango strips aside. To make sour broth, saute onion then add tomatoes and mango strips.
  • Cook until tender then add rice washing and bring to a boil.
  • Add fish to sour broth mixture. Simmer and season with salt and Lea & Perrins Worcestershire Sauce.
  • Add vegetables while continuing to simmer broth mixture in low heat.
  • Cover for a few minutes or just when fish is cooked and vegetables are soft but not mushy.
  • Mix calamansi zest, Lea & Perrins Worcestershire Sauce and patis to serve as dipping sauce for the fish.
  • As an option, fry fish until golden brown before adding to the sour broth. Serves 1-2.

Sinigang na Maya-Maya