Sorry, you need to enable JavaScript to visit this website.
Number of pax: 6 pax   Cooking duration: 35 minutes

Good to Know

Limit your daily fat intake by opting for healthier cooking methods such as baking, roasting or grilling


500 g mackerel, cleaned and guts removed, rinsed
1 tablespoon corn oil
2 onion, blended
2 cloves garlic, blended
3 candlenut, blended
½ cm galangal, blended
2 stalks lemongrass, blended
3 tablespoons blended chilli
2 tablespoons tamarind juice
1 tablespoon MAGGI® CukupRasa™
1 stalk bunga kantan (torch ginger flower), sliced thinly
3 pieces kaffir lime leaf
2 lady’s fingers/okra
  Banana leaves, blanch in boiling hot water for 1 - 2 minutes
  Aluminium foil, to wrap


  1. Heat cooking oil in a pan and add onion, garlic, candlenut, galangal, lemongrass and blended chilli. Next, pour in the tamarind juice and sprinkle 1 tablespoon of MAGGI® CukupRasa™. Stir fry thoroughly until fragrant.
  2. Lay the blanched banana leaf on top of the aluminium foil. Spread 1 tablespoon of the stir fried mixture over the banana leaf. Gently place the fish over it and spread the remaining mixture evenly over the fish.
  3. Add the bunga kantan (torch ginger flower), kaffir lime leaves and lady’s fingers and seal the aluminium foil tightly.
  4. Bake the fish on a pan and make sure to cover it with a lid. The steam created in the foil will help cook it. When the fish is cooked thoroughly, remove from heat and let the packets to stand for about 5 minutes before opening.
  5. When unwrapping the foil, make sure to be careful of the hot steam.
  6. Enjoy the fish with steaming white rice.

Nutritional Info

Energy 257 kcal

Protein 18g

Fat 17g

Carbs 8g

Shop MAGGI® Now

with us