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.

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.

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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.