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Maya-Maya Fish Sinigang for the Rainy Season

Maya-Maya Fish Sinigang for the Rainy Season
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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.

Tips

Have the maya-maya’s scales completely removed because they can give your soup an off-putting fishy aftertaste.

Preparation time
50Min.
Feeds
4People
Easy
Average

Ingredients

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

Cooking Method

Don’t leave your maya-maya fish simmering for too long to keep the flesh from becoming chewy or rubbery. When reheating the dish, you can separate the components, simmer the soup first, then carefully lower the fish and vegetables until just warmed through. Once you’ve mastered this recipe, you can try other types of fish like lapu-lapu or pompano. You can also get creative with your souring ingredients by combining Knorr Sinigang Mixes with fresh fruits like santol or kamias. Go and find that perfect sinigang formula that will brighten your mood!

Nutritional Data

  • Egg Free
  • Gluten Free
  • Nut Free
  • Diet Paleo
  • Suitable For Pregnancy

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