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You are here: Home / Fish Recipes / Sinigang na Maya-Maya (Red Snapper In Sour Broth)

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

December 6, 2019 by Manny 2 Comments

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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.

To cook sinigang na maya-maya; 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.

 

Sinigang na Maya-Maya
Print Recipe
5 from 2 votes

How to Cook 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: fish sinigang, sinigang maya maya
Servings: 2 servings
Calories: 55kcal
Author: Manny

Ingredients

  • 200 grams 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 piece 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, to taste patis
  • 3-4 chopped tomatoes

    Instructions

    How to cook Sinigang na Maya-Maya

    • 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

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    Filed Under: Fish Recipes Tagged With: maya maya, red snapper, sinigang, sour broth

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Jenny Hilario

      December 7, 2019 at 8:55 am

      5 stars
      Thanks for your recipe! I’ve been craving for this sinigang a long time a go.

      Reply
      • Manny

        January 7, 2020 at 12:27 am

        5 stars
        Hi Jenny, thanks also for leaving your comment!

        Reply

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