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 sautéed 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.
Steamed Maya Maya: A Simple, Nostalgic Delight
When I think of steamed maya maya, my mind drifts to warm evenings in my grandmother’s kitchen in Batangas, where the smell of fresh fish and sautéed aromatics always promised a comforting meal. This dish, known for its simplicity and elegance, brings back memories of family gatherings and my Lola Luz sharing stories about how her father, a fisherman, would bring home the day’s catch. “The fresher the fish, the less you need to do,” she would always say, and this recipe perfectly embodies that wisdom.
Steamed maya maya, also called red snapper, is a light, flavorful dish that’s a perfect antidote to the heavy, rich dishes often served during special occasions. The gentle steaming technique allows the fish’s natural flavors to shine, while the sautéed ginger and soy sauce elevate it into something extraordinary.
Why Steaming Works So Well
Steaming is an age-old cooking method that my Tito Mario swears by. He says it’s the best way to preserve the natural sweetness and delicate texture of the fish. Unlike frying or grilling, steaming keeps the fish moist, locking in its nutrients and flavor. When I first tried cooking this dish on my own, I was skeptical about how such a simple method could produce something so delicious. But the moment I tasted it, I was sold.
The secret is in using a full rolling boil for the steamer, ensuring the heat cooks the fish evenly. Allowing the fish to rest for a few minutes after steaming lets the juices redistribute, making every bite tender and flavorful.
A Sauce That Brings It All Together for Steamed Maya Maya
What truly sets this dish apart is the sauce. My cousin Jenny, who lived in Hong Kong for a few years, taught me a trick she picked up there: always sauté the aromatics like ginger and scallions before adding soy sauce and rice wine. The brief sauté releases their oils, enhancing the depth of flavor.
Adding the drippings from the steamed fish into the sauce is a technique my father, Mang Efren, insists on. “Huwag sayangin ang katas,” he’d remind me, emphasizing that the fish juices carry all the essence of the dish. The result is a savory, aromatic sauce that complements the delicate fish perfectly.
The Nostalgic Simplicity of Steamed Maya Maya
For me, steamed maya maya is more than just a recipe—it’s a reminder of home. Growing up, fish was always a staple on our table, and each family member had their preferred way of preparing it. My Ate Rica loved it fried with garlic, while my Kuya Joel preferred it grilled with calamansi. But it was my mom’s steamed version that always stood out.
She would carefully clean the fish, removing the scales and gills, and pat it dry with a paper towel—a step she insisted was crucial to preventing a “malansa” (fishy) taste. The fish was then placed on a heatproof platter and gently steamed until perfectly cooked. The sight of the glistening fish, garnished with fresh leeks, always brought smiles to the table.
A Dish Rich in Culture and History
Steamed fish dishes like this are deeply rooted in Filipino-Chinese culinary traditions. The use of soy sauce, ginger, and scallions reflects Chinese influence, while the addition of calamansi or rice wine shows how Filipino cooks have adapted and localized the recipe over time.
In many coastal provinces, maya-maya is a prized catch. Its firm, white flesh is ideal for steaming, and its mild flavor pairs beautifully with a wide range of seasonings. For families like mine, who lived close to the sea, this dish was both practical and luxurious—a testament to the bounties of the ocean.
Tips for Beginners
If you’re new to cooking fish, don’t worry—this recipe is beginner-friendly. The key is to handle the fish gently and avoid overcooking it. A perfectly steamed maya maya should be tender, flaky, and moist.
Don’t skip on fresh ingredients either. Fresh ginger and scallions make a world of difference, and if you can, get your fish from a trusted local market. My neighbor Aling Nida, who sells fish in the palengke, always says, “Piliin mo ang malinaw ang mata at mapula ang hasang.” Look for bright eyes and red gills—those are signs of freshness.
A Healthy, Wholesome Choice
One of the best things about steamed maya maya is how healthy it is. Unlike fried dishes, it’s low in fat and cholesterol, making it a great option if you’re looking for a lighter meal after indulging in richer foods. The ginger and scallions aren’t just for flavor—they’re packed with nutrients and known for their anti-inflammatory properties.
Bringing It All Together
When the steamed maya maya finally reaches the table, with its tender flesh glistening under the aromatic sauce, I’m reminded of why this dish is such a staple in our family. It’s not just about the flavors—it’s about the memories it carries. Whether you’re cooking this for the first time or sharing it with loved ones, this dish has a way of bringing people together.
So the next time you’re in the mood for something simple yet special, give steamed maya maya a try. Who knows? It might just become a new family favorite in your home, too.
How to Cook Steamed Maya Maya (Red Snapper)
Ingredients
- 3/4 kilo fresh maya maya or lapu-lapu 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
- 1/4 cup water
- 1/2 tsp fine salt
- 3 stalks onion leeks chopped
Instructions
How 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. Garnish with leeks on top. Serve hot.
Notes
Cooking Tips:
Choose the Freshest Maya Maya for Best Results
The quality of the fish is the foundation of this dish, so always select the freshest maya-maya you can find. Look for fish with bright, clear eyes, shiny scales, and vibrant red gills, as these are telltale signs of freshness. Using fresh fish ensures a sweet, natural flavor that shines through the simplicity of steaming.Pat the Fish Dry Before Steaming
After cleaning the fish, gently pat it dry with a paper towel to remove excess moisture. This step helps reduce any "malansa" (fishy) odor and allows the seasonings and sauce to adhere better to the fish. A dry surface also ensures even cooking and prevents the fish from becoming overly watery during steaming.Don’t Oversteam to Keep the Fish Tender
Timing is everything when steaming maya maya, as overcooking can make the fish tough and dry. Steam the fish just until the flesh turns opaque and easily flakes with a fork. Allow it to rest for a few minutes off the heat to let the juices redistribute, resulting in a moist and flavorful dish.
