Pesang maya-maya, or red snapper stewed in ginger broth, is a comforting dish made for sharing with the family. This stewed fish dish is typically served with vegetables such as cabbage or pechay. This recipe makes use of other ingredients that add to the stew’s flavor: sayote tops, patola, and tomatoes. Amp up the flavor of your pesang maya-maya with a miso dipping sauce. This adds a delicious burst of umami flavors that is sure to make your dish a hit at the dinner table.
Pesang Maya-Maya (Red Snapper Stew) Recipe
Pesang Maya-Maya (Red Snapper Stew) Ingredients
- 1 medium red onion quartered
- 1 thumb-sized piece ginger sliced into strips
- 4 medium red native tomatoes quartered
- 500 Grams Maya-Maya (Grouper) gutted, scaled, cleaned, and cut into serving pieces
- Pepper to taste
- 1 medium head cabbage quartered
- 1 Small Patola (Chinese Okra) sliced into 1-inch-thick rounds
- 2 green finger chili (siling pangsigang)
- 1 bundle sayote tops washed
- Place 6 cups water in a pot. Add onions, ginger, and tomatoes; bring to a boil.
- Add maya-maya and cook for 5 minutes. Season with fish sauce and pepper to taste.
- Add cabbage, patola, and chilies; cook for 3 more minutes. Remove from heat and add sayote tops. Serve hot.