How to cook Spicy Steamed Whole Maya-Maya (Red Snapper)
- 1 whole maya-maya (red snapper), about 1 3/4 to 2 pounds in weight, scaled and gutted
- 1 thumb-sized ginger, julienned
- 1 small carrot, julienned
- 1 bunch leeks
- 1/8 cup soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon chili garlic sauce
- Salt and freshly grated black pepper to taste
- 1/2 teaspoon sesame seed oil
- Score the fish by slashing the flesh twice on both sides, the slashes about 1/2 inch deep and 2 inches apart.
- Rub the fish with salt and pepper, including the cavity.
- Separate the dark and light parts of the leeks. Slice the light green and white parts into 2-inch lengths and cut lengthwise finely.
- Stuff the cavity of the fish with the dark green stalks on the leeks and the ginger.
- Place the fish on a heat-proof plate.
- Mix together the soy sauce, oyster sauce, chili garlic sauce and sugar. Pour over the fish.
- Place the sliced leeks and julienned carrots on top. Steam over vigorously boiling water for 15 minutes.
- Heat sesame seed oil. Pour over the steamed fish. Serve at once.
- Serve the Spicy Steamed Whole Maya-Maya hot with steamed white rice.
The Spicy Steamed Whole Maya-Maya (Red Snapper)
recipe very simple to cook and very tasty too!
Any firm and fleshy fish will be good for this recipe. I used maya-maya. Lapu-lapu, labahita, apahap or dalagang-bukid will also be good.
Bottled chili garlic sauce is commercially available in most groceries and supermarkets. If unavailable, substitute the following: 1 teaspon of finely minced garlic mixed with 1 finely chopped chili pepper, a few drops of soy sauce, a pinch of sugar and a pinch of salt.
This recipe for Spicy Steamed Whole Maya-Maya (Red Snapper) serves/makes: 4 servings
The Spicy Steamed Whole Maya-Maya (Red Snapper) recipe is adopted from The Philippine Cook Book.
Main Ingredient: Snapper
Preparation Method: Steamed