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Food Citations | January 18, 2018

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Sinigang na Maya Maya

| On 05, Apr 2012

Sinigang na May Maya.jpg

Sinigang na Maya Maya

My mom and dad loved fish and especially when cooked with sour soup or what is locally known as “Sinigang”. One of their favorite fish was the Maya Maya.

Maya Maya or Red Snapper with scientific name Lutjanus campechanus is probably one of the boniest fish I’ve ever known. Not also a  fan of this fish as I found this itchy on my throat and nose. I also found it strenchful (malansa, fishtinky). Despite that I don’t like this fish many are digging this one. Just look at the price, P300-P400 per kilo.

Here are the ingredients:

  • 1 kilo of Maya Maya – chopped
  • 1 bundle of Kang Kong – bottom removed and chopped
  • 2 medium radish – peeled and chopped
  • 3 medium tomato – chopped
  • 2 thumb-sized ginger – chopped
  • 3 cloves garlic
  • 1 medium onion
  • 1 pack sinigang mix
  • 7 cups water
  • Salt and pepper to taste


  1. 1. Saute garlic and onion.
  2. 2. Add ginger let it simmer for a while.
  3. 3. Add 1/2 cup of water and tomato. Let the skins of tomato to peel.
  4. 4. Add the 7 cups of water and let it boil.
  5. 5. Add the pack of Sinigang Mix, salt and pepper to taste.
  6. 6. Add the radish and Maya Maya ad let it boil for 15-20 minutes. Stirring may crush the fish.
  7. 7. Add Kang Kong and let it boil for another minute.
  8. 8. Serve with hot rice.

Before adding the fish, make sure that you already added the sinigang mix and adjust the saltiness. I recommend that before adding the fish, the soup is a little bland, so when some of the water evaporates while boiling the fish, you will still achieve the saltiness you wanted.


Learn more the author of this post:

I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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