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Sinigang na Maya-Maya
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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


  • 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


    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.