Maya-Maya Fish Sinigang for the Rainy Season

Experience the tangy-savory blend of Sinigang na Maya-Maya soup, perfectly balanced with umami-rich miso flavor. A must-try dish! #FilipinoCuisine

Tips

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

50 min.
4 People
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

How to Cook Maya-Maya Fish Sinigang or Soup. 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.

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!