How to Cook Sinigang na Maya-Maya (Red Snapper In Sour Broth)
Sinigang na Maya-Maya is a comforting Filipino fish soup made with tender red snapper simmered in a tangy broth of green mango, tomatoes, and fresh vegetables.
Servings: 2 servings
Calories: 155kcal
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
- 2 cups kangkong leaves selecting with tender stalks
- 1 pc sliced large onion
- 4 pcs chopped tomatoes
- Lea & Perrins Worcestershire Sauce
- calamansi zest
- salt or fish sauce, to taste patis
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.