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Number of pax: 4 pax   Cooking duration: 40 minutes


500 g Seabass/Siakap, clean and gutted
1 teaspoon MAGGI® CukupRasa™
1 tablespoon cooking oil
100 ml water
1 cube MAGGI® Tom Yam Stock Cube
3 - 4 pieces kaffir lime leaves, torn
1 tablespoon (or to taste) sugar
2 tablespoon lime juice
To be blended:  
2 red chillies, deseeded
2 dried red chillies, soaked in warm water and deseeded
3 shallots, sliced
3 cloves garlic, crushed
1 stalk lemongrass, sliced
3 cm galangal/lengkuas, sliced
To be steamed:  
2 tomatoes, each cut into 6 wedges
5 ladies’ fingers, cut into 4 cm lengths
1 red onion, cut into 8 wedges
For garnishing:  
3 - slices lime
2 - 3 coriander leaves
2 - 3 bird’s eye chillies, chopped
1 stalk lemongrass, sliced


  1. Marinate seabass with MAGGI® CukupRasa™ for 30 minutes to 1 hour.
  2. In a pan, add 1 tablespoon of cooking oil and sauté all the blended ingredients – red chillies, dried red chillies, shallots, garlic, lemongrass and galangal, along with the kaffir lime leaves until fragrant.
  3. Pour in water and add MAGGI® Tom Yam Stock Cube. Season with sugar, lime juice and additional MAGGI® CukupRasa™ to taste if desired. Turn off heat.
  4. Place seabass on a heatproof steaming plate. Arrange the tomatoes, ladies’ fingers and the red onion before pouring over the Tom Yam gravy.
  5. Steam on high heat for 20 – 25 minutes or until fish is thoroughly cooked.
  6. Finally, garnish with lime slices, chopped bird’s eye chillies, sliced lemongrass and coriander leaves.
  7. Enjoy with steamed rice.


Nutritional Info

Energy 123 Kcal

Protein 16g

Fat 5g

Carbs 5g

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