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Number of pax: 4 pax   Cooking duration: 40 minutes

Good to Know

Fish serves as an abundant source of protein and protein on the other hand is essential for repairing damaged body parts and building new tissue.


1 Grouper, cleaned (medium-sized, about 500 g)
1 teaspoon MAGGI® CukupRasa™
1-2 tablespoons corn starch, for dusting fish for frying
2-3 tablespoons cooking oil
150 g pineapple, cut into 2 x 3 cm pieces
1 green capsicum/bell pepper, deseeded and cut into 2 x 3 cm pieces
1 onion, cut into 10 wedges
For the sauce (mix together):  
3 tablespoons MAGGI® Chilli Sauce
4 tablespoons MAGGI® Tomato Ketchup
1 teaspoon (or to taste) MAGGI® CukupRasa™
2 tablespoons vinegar (or 3 tablespoons of lime juice)
100 ml water
1 teaspoon corn starch
For Garnishing:  
2 stalks coriander (leaves only)
2 stalks spring onion, shredded


  1. Firstly, scale the Grouper and remove its gills; gut the fish and clean it.
  2. Next, wash and pat the fish dry with paper towels. Then, score each side diagonally 3 times.
  3. When that is done, rub the fish with MAGGI® CukupRasa™ and allow it to marinate for 1 - 2 hours.
  4. In a wok or non-stick pan, heat 2 – 2 ½ tablespoons of cooking oil until almost smoky.
  5. Dust the fish with corn starch to prevent it from sticking to the pan when frying. Once it is coated well, shallow fry the grouper until it turns nice and brown on both sides. Dish out onto a plate once it’s cooked.
  6. Next, prepare the sauce. Heat the remaining oil in the non-stick pan. Add sauce mix, onion and capsicum. Stir well.
  7. Once the gravy has been brought to a boil, allow it to simmer on low heat for another minute.
  8. Pour the gravy with the pineapple and capsicum over the fried fish. Finally, garnish with coriander and spring onion and enjoy the dish while hot.

Nutritional Info

Energy 261 Kcal

Protein 24g

Fat 13g

Carbs 12g

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