Steamed maya-maya, which is also known as red snapper in English, is a simple tasty steamed fish dish. You will be surprised how delicious this recipe is since the only cooking method is steaming the fish and pouring it with sauteed aromatics and condiments like soy sauce and rice wine. Great dish to serve after the special occasion where most dishes cooked are high in fat and cholesterol.
To cook steamed maya-maya; wash and clean fish thoroughly and remove internal organs, gills and scales. Pat dry with a paper towel and place on a heat proof platter. Prepare a steamer that can fit the platter and steam the fish in full boil until cooked. Turn off heat and allow the fish to set for about 5 minutes. In a wok, heat oil and saute scallion and ginger. Add the remaining ingredients and the drippings from the steamed fish. Simmer and pour over steamed fish. To see the rest of the recipe with the exact measurement of ingredients, continue reading.
- ¾ kilo fresh Maya-maya (red snapper)
- 3 Tbsp cooking oil
- 2 pcs scallions cut into 1-1/2 inch long
- 3 Tbsp ginger, finely chopped
- 3 Tbsp soy sauce
- 1 Tbsp rice wine or sherry
- ¼ cup water
- ½ tsp fine salt
- 3 stalks onion leeks, chopped
- Wash and clean fish thoroughly and remove internal organs, gills and scales.
- Pat dry with a paper towel and place on a heat proof platter.
- Prepare a steamer that can fit the platter and steam the fish in full boil until cooked.
- Turn off heat and allow the fish to set for about 5 minutes.
- In a wok, heat oil and saute scallion and ginger.
- Add the remaining ingredients and the drippings from the steamed fish.
- Simmer and pour over steamed fish. Garnish with leeks on top. Serve hot.
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