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Escabecheng Maya-Maya
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How to Cook Escabecheng Maya-Maya

Escabecheng maya maya is a Filipino sweet and sour dish featuring crispy fried red snapper smothered in a tangy, flavorful sauce with vegetables and grated green papaya.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: escabecheng maya maya, sweet and sour red snapper
Servings: 3 servings
Calories: 259kcal
Author: Manny

Ingredients

For the fish

  • 1 1/2 kilo whole maya-maya
  • salt and pepper to taste
  • cooking oil for frying

For the sweet sour sauce

  • 3 cloves garlic minced
  • 1 pc onion chopped
  • 20 grams ginger sliced or julienne
  • 2 small red and green bell pepper julienne
  • 10 grams yellow ginger juiced
  • 1 cup vinegar
  • 5 Tbsp. sugar
  • 1 cup grated green papaya
  • Salt and pepper to taste
  • chopped scallion for garnishing optional

Instructions

How to cook Escabecheng Maya-Maya

  • Season fish with salt and pepper. Fry fish in oil and keep warm.
  • Saute garlic, onion and ginger. Stir for 2 minutes.
  • Add red and green bell pepper, yellow ginger juice, vinegar, sugar and grated green papaya.
  • Simmer for 5 minutes. Season with salt and pepper.
  • Arrange fish on an oval platter. Pour sauce over it. Garnish with scallion (optional). Serve hot.

Notes

Cooking Tips:

Use the Right Pan for Frying

When frying maya maya, choose a heavy-bottomed pan or skillet to ensure even heat distribution. This prevents hot spots that can cause uneven cooking or burning of the fish. A properly heated pan also helps the fish develop a golden crust while keeping the flesh moist and tender.

Simmer the Sauce Gently

To achieve a smooth and balanced sweet and sour sauce, simmer it over low to medium heat. This allows the sugar to dissolve fully and the flavors of the vinegar, ginger, and papaya to meld together. Avoid boiling the sauce vigorously, as this can cause it to break or become overly tangy.

Let the Fried Fish Rest Before Adding Sauce

After frying the fish, let it rest for a few minutes to allow the crispy skin to set. This helps prevent the fish from becoming soggy when the sauce is poured over it. A rested fish also absorbs the sauce better, ensuring each bite is flavorful without losing texture.