Roasted Maya-maya



  • 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 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


  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 Celsius.
  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.

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.

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ajinomoto cooking_time  Cooking Time: 45 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1 slice of fish, 1 cup vegetable (164 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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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.


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