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Number of pax: 6 pax   Cooking duration: 30 minutes


500 g Tilapia fish, chopped into small pieces
A (finely chopped):  
30 g Ginger
20 g Garlic
50 g Onion
3 cm Galangal (lengkuas), thinly sliced
2 sticks 

Lemongrass, thinly sliced

1 pinch Wild ginger flowers, torn in small pieces
100 g Kesum (Vietnamese mint) leaves
10 g

MAGGI® CukupRasa™


Bird’s eye chillies

200 g Sweet potato leaves (leaves only)



  1. Mix the chopped fish with ingredients A and B, and half of your sweet potato leaves.
  2. Put all ingredients into a covered pot, with remaining sweet potato leaves on top.
  3. Cook over medium heat until steam rises from the lid.
  4. Reduce heat and simmer it for 5 minutes.
  5. Turn off the heat and let it sit for 10 minutes before serving.

Nutritional Info

Energy 157.2 Kcal

Protein 18.1g

Fat 1.7g

Carbs 17.6g

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