Steamed Maya-Maya

STEAMED MAYA-MAYA
(LEMON & GINGER JUICE MASSAGED STEAMED RED SNAPPER)
Again, for you busy bodies, blue-collared on weekdays,
housewives (or house-bands) on weekends…this simplest, no-sweat quick prep,
health-focused Thai-bent fish dish is herein dedicated.

INGREDIENTS:
1 fully cleaned medium “Maya-Maya” slitted on each side
to enable massage-marinade to penetrate flesh.
MASSAGE MARINADE:
20 ml. Thailand’s fish sauce (any brand)
10 ml. calamansi or lemon juice
8 ml. ginger juice
2 grams ground black pepper
3 grams white sugar
OPTIONAL 2 grams MSG
GARNISH:
1 big bunch of  “dahon ng mustasa” (mustard leaves) joint end cut
3 pcs. tomatoes sliced (see pic)
3 pcs. “sili labuyo” (bird’s eye chilies)
3 pcs. “sili pansigang” (finger chilies or banana pepper)
1 medium sliced white onion
PROCEDURES:
1.    Blend and whisk massage-marinade ingredients in a bowl.
2.    Scoop via teaspoon and pour on all sides of fish with one hand,
especially inside the slits and head,
while the other hand scatters, rubs and massages along its flesh a bit. Set aside.
3.    In suitable steamer, fill underneath water vat with enough tap water.
Bring to boil.
4.    Brush with enough palm or soya oil the top slotted-container of the steamer
to prevent fish sticking to it when cooking.
5.    Once boiling, steam fish 3 minutes on each side.
6.    Remove fish. Set aside.
7.    Line up mustard leaves on slotted top container and lay fish again.
Garnish with tomatoes, labuyo, sili pansigang and onion.
Cover and simmer for another 1 minute.
8. Done. Serve on same slotted steamer with calamansi-soy sauce as dip.