Kinilaw na Maya Maya

Kinilaw na Maya Maya. Our Kinilaw na Isda for today, we used maya maya or red snappers.  Maya maya is one of the more readily available fish in most supermarket here in Darwin. The fish are usually sold fresh in fillet form. Maya maya are not our preferred choice fish for Kinilaw na Isda but I could not resist the fresh pink meat of beautifully sealed packed maya maya at the fish section of my favorite supermarket. 

The meat from maya maya usually have more muscle fiber particularly at the tail and the back section of the fish. The meat are chewy, like some small rope threads in the meat. If you have enough fish for your Kinilaw na Maya Maya just avoid these parts and use meats located at the belly or at the lower part of the fish or otherwise slice off the muscle fibers, these are located just below the fish skin.

There are countless version Kinilaw na Isda, each version defends on one’s method of preparations and kind of ingredients used. For today’s Kinilaw na Maya Maya or Kinilaw na Isda I have added some extra kinilaw ingredients. You can simply mix or toss all the ingredients together and serve it as it is, or arrange the ingredients in a platter as pretty as you want.

Here is the recipe of my Kinilaw na Maya Maya or Kinilaw na Isda

Ingredients:

1/2 kilo maya maya fillet, cut into large cubes

1 1/2 cup white vinegar

2 thumb size ginger, skinned, thinly sliced

1 medium size onion, peeled, chopped

1 medium size onion, peeled, thinly sliced

6-8 assorted color/rainbow tomatoes, roughly chopped

2-2 red hot chili, chopped

2-3 green or red long chili, sliced

1 small, cucumber, thinly sliced crosswise, quartered

1 lemon, thinly sliced crosswise, quartered

1 lime, thinly sliced crosswise, quartered

1 lemon

1 lime

salt and pepper

Method:

In a big bowl place the vinegar and toss in the fish, let stand for 5 to 10 minutes while preparing the other ingredients. Using a sieve drain the vinegar from the fish (do not squeeze) and return fish to the bowl add in all the chopped and sliced ingredients. Season with salt and pepper to taste. Squeeze over the juices of 1 lemon and 1 lime over and toss until fully mixed. Chill in the refrigerator for 5 to 10 minutes or before serving.

See related Kinilaw recipes; 

Kinilaw na Tanguige, KiIlawin Tanguige 
Kinilaw na Bangus 
Kinilaw na Tuna with Tabon Tabon 
Kinilaw na Tanguigue sa Strawberry 
Kinilaw na Blue Marlin with Green Tomatoes
Kinilaw na Pusit
Kinilaw na Malasugi
Kinilaw na Dilis
Kinilaw na Tanguigue na may Kamatis
Kinilaw na Tanguige
Kinilaw na Pusit (Cuttlefish)

Kinilaw na Talaba 
Ensaladang Guso, Kinilaw na Guso 
Kinilaw na Lato 
Jumping Salad, Fresh Water Shrimp Salad