Maya-Maya Fish Sinigang for the Rainy Season
Sinigang is always a reliable source of comfort once the rainy season sets in. The gloomy weather is no match for a big bowl of sour soup filled with tender protein and colorful veggies. But if you’re already tired of the usual meat choices and want more variety, why not make a version using maya-maya fish?
This recipe highlights the sweetness of maya-maya, the umami goodness of miso, and the peppery bitterness of mustasa in one pot. Maya-maya or red snapper may not be as affordable as bangus or tilapia, but its moist flesh and firm texture make it worth the price. Learn how to cook maya-maya fish sinigang to shoo away those rainy-day blues.
Have the maya-maya’s scales completely removed because they can give your soup an off-putting fishy aftertaste.
- 8 cups rice washing (hugas bigas) or water
- 3 pcs onions, quartered
- 6 pcs native tomatoes, quartered
- 1 pc radish, peeled and sliced
- 3 pcs okra, sliced
- 1 kg maya maya, steak cut
- 2 pcs long green chilies
- 2 packs Knorr Sinigang na may Miso Mix
- 1 bundle mustard leaves (mustasa), trimmed
- In a large pot, combine rice washing, onions, and tomatoes. Bring to a boil, then lower heat to simmer for 10 minutes.
- Add radish and okra. Simmer just until tender.
- Add maya-maya carefully and bring mixture to a gentle boil. Add chilies, Knorr Sinigang na may Miso Mixes, and mustard leaves. Cook for 1 minute. Season to taste.
- Serve hot with rice and a dipping sauce of patis, calamansi, and chili.
- Egg Free
- Gluten Free
- Nut Free
- Diet Paleo
- Suitable For Pregnancy