Giant Steamed Maya-Maya with Chili Sauce Recipe
by Chef Boy Logro
Ingredients:
1 big maya maya, cleaned
1 stalk lemongrass
2 lime or lemon
1 thumb sized ginger pounded
salt and pepper to taste
For Sauce:
½ cup water
1 cup fresh cilantro leaves and stems
1 tbsp brown sugar
½ tbsp tamarind paste
2 tbsp fish sauce
3 cloves garlic
1 thumb sized ginger, peeled and sliced
½ red bell pepper, de-seeded and diced
1-2 fresh red chilies, minced
For Garnish:
fresh coriander, sliced
slices of fresh cucumber
tomato
limes
Instructions:
1. Prepare fish by rinsing it, then patting it dry. Make diagonal cuts into the side of the fish.
2. Squeeze the juice of 1-2 lime or lemon over and inside fish. Place pounded lemongrass and ginger inside the fish. Sprinkle surface with salt and pepper, set aside while you prepare the sauce.
3. Place water, tamarind paste (or lime juice + soy sauce), garlic, sugar, ginger , cilantro, chili, and fish sauce in a food processor. Process well (or chop and mix by hand).
4. Pour the sauce into a sauce pan. Add the diced pepper and simmer over medium-low heat for 5-8 minutes. Season with salt and pepper, adjust sweetness and/or sourness depending on your preference.
5. Steam the fish until done.
6. To serve, plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander and wedges of lime. Serve with rice.
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