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1 kilo (1000 grams) Maya-Maya, whole, cleaned
1/2 cup (120 ml) Olive oil
2 cups (500 grams) Potatoes, chopped
1/2 cup (125 grams) Red bell peppers, chopped
1/2 cup (125 grams) Green bell peppers, chopped
1/2 cup (120 grams) Carrots, chopped
1 teaspoon (5 grams) Salt, divided into 3 parts
1 teaspoon (2.5 grams) Pepper, black, ground, divided into 3 parts
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning, divided into 3 parts
1/4 cup (60 ml) Cooking wine
1 Tablespoon (15 ml) Calamansi juice
1 cup (60 grams) Onion leeks, thinly sliced

Reduced sodium by 32%
Original sodium content: 2 teaspoons (10 grams) Salt


Nutrition Facts
Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts!

Maya-Maya is a good source of omega-3, it helps increase the levels of good cholesterol, reduce blood clots, regulate blood pressure, and slower down inflammation.

Preparation time: 15 minutes
Cooking time: 45 minutes


  1. COMBINE. In a bowl combine olive oil, potatoes, bell peppers, and carrots then season with the first part of salt, pepper, and AJI-NO-MOTO® then season Maya-Maya with the second part of the seasonings.
  2. ASSEMBLE. In a roasting pan put the mixed vegetables to the bottom then put fish on top of the mixed vegetables.
  3. ROAST. Put it in the oven. Roast for 30 minutes at 190 degrees Celcius.
  4. DRIZZLE. In a bowl mix cooking wine, lemon, and the third part of salt, pepper, and AJI-NO-MOTO®. Drizzle it on the top of the fish. Return to the oven and roast for another 15 minutes or until fish is totally cooked.
  5. SERVE. Place in a platter, top with sliced onion leeks then serve and enjoy.

Makes 10 servings
Serving size: 1 slice of fish, 1 cup vegetable (164 g)

Cooking Tips

Gills and fins of fresh fish are moist. In old fish, they are dry, covered with sticky slime, grayish-brown in color and smells bad. Healthy gills are of a nice, bright red color.

Product Used

taktak 11grev

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