How to cook Maya-Maya and Vegetable Soup
- 1 whole maya-maya (red snapper), about 12 ounces, cleaned and gutted
- 1/2 onion
- 2 cloves garlic, lightly crushed
- 1 slice ginger
- Sea salt, to taste
- A pinch ground black pepper
- 1/4 cup finely sliced scallions
- 1 small carrot, finely sliced
- 4 - 5 straw mushrooms, sliced
- 1 tablespoon tapioca or corn starch dispersed in 1 tablespoon cooled fish broth
- 1 egg, beaten
- A small handful roughly chopped coriander leaves
- Make the broth. Place the fish, ginger, onion and garlic in a pot. Cover with water, season with salt and pepper, bring to the boil, lower the heat, cover and simmer for about 20 minutes.
- Scoop out the fish, transfer to a plate and cool.Strain the broth into a clean pot. Reserve a small amount for the starch solution.
- Separate the fish flesh from the bones; discard the bones. Leave the fish flesh in fairly large pieces - if they are any smaller, they are likely to fall apart and become invisible in the soup later.
- Reheat the broth. Add the scallions, carrot and mushrooms. Boil for about a minute. Disperse the starch in the reserved broth. Pour into the soup. Stir. You’re only thickening the broth slightly so don’t expect the consistency of a sauce. Cook for about 30 seconds then turn off the heat.
- Add the fish flesh. Stir. Pour in the beaten egg in a thin stream, allow to set for a couple of seconds then stir lightly. Add the chopped coriander leaves and final stir.
- Serve the Maya-Maya and Vegetable Soup hot with freshly steamed white rice.
Cooking time: 50 minutes
The Maya-Maya and Vegetable Soup is a very affordable dish. Great tasting food is easy to cook and is also healthy.
This recipe for Maya-Maya and Vegetable Soup serves/makes: 4 servings
The Maya-Maya and Vegetable Soup recipe and the pictures are adopted from The Philippine Cookbook.
Main Ingredient: Snapper
Preparation Method: Soup/Stew