Sunday, October 16, 2011

Maya Maya Verde

Sharing my last month's recipe for Cook-Connecting Foodies Magazine ...

Dine on more seafood for good health. It is low in fat, high in protein, minerals and essential fatty acids. Seafood is also rich in Omega 3 oils which aid in maintaining overall health well into later life.

With truly fresh seafood available in our markets, there is more to do other than Sinigang, or Fried Fish or Inihaw. Here's a simple preparation for Maya-Maya that comes packed with fiber. It bears interesting creative flavor and if cooked with lots of love for cooking will definitely be a treat!

There are two kinds of "maya-maya". The real Maya-Maya is from the sea and it is of the Red Snapper. But somewhere between fastfood gimmicks and our lack of checking the terminology, the freshwater carp got to be called "maya-maya", which is a gross misnomer, considering the real Maya-Maya is three times the price. Well, this recipe is about the real Maya-maya.....


Banana Leave
1-2 whole Maya-Maya (abt 1-1.5kg)
1-2 pcs Lime, cut into slices

Verde Paste

100g Mint Leaves, roughly chopped
100g Coriander leaves, roughly chopped
3 pcs Garlic cloves, roughly chopped
1 inch Ginger, chopped
2 pcs Green Chillies, chopped (sili haba)
1 tblspn Garam Masala
1 tsp Salt
1 tsp Sugar
1 Tblspn Lime Juice
2 tblspn Water
2 tblspn Vegetable Oil


Preheat oven to 350 F

Mix all Verde Paste in mortar or in a food processor until smooth

Wash and Clean fish, score both sides and pat dry. Spread paste including gut cavity. Place slices of lime on top of fish and wrap in banana leaves. Secure with toothpick.

Bake for 30 mins or less until fish is just cooked through.

Food Notes :
1. Try this over charcoal fire-You'll get an additional fragrance from banana leaves which will also get cooked. If it isn't equally good, it is better!
2.Published, Cook Magazine Vol 12. No4