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Number of pax: 8 pax   Cooking duration: 30 minutes


1 kg – 1.2kg (1 whole) Grouper fish, cleaned
Oil, to sear on the fish
2 strings Spring onion, sliced
2 liter Water
20 gram Ginger, sliced
4 cubes MAGGI® Ikan Bilis Cube
100g Carrot
150 g Tofu pok, cut into half
100 g Yam, sliced into cube shape 2 cm thick
100 g Chinese cabbage, sliced roughly
100 g Black fungus, pre-soaked
2 nos Tomato, cut wedges
60 ml Milk
Coriander Sliced
Scallion Sliced


  1. Preheat cubie oven, select HEALTHY STEAM mode press SET adjust temperature to 150˚C press START. 
  2. In a wok, heat oil and fried fish for 1 – 2 minutes and set aside. 
  3. After preheating the oven will beep 3 times and the icon “√” appears to infrom the preheat is done.
  4. Put the fish in a pot or plate, sprinkle with spring onion and place in cubie oven lower shelf position and set 10 minutes press START.
  5. In a pot, boil ingredients A, blanched ingredients B in broth A until and set aside.
  6. Take the fish out and add in the broth. Cooked for 5minutes with blanched vegetables.

Serve hot.

Nutritional Info

Energy 210.8 Kcal

Protein 26.6 g

Fat 8.3 g

Carbs 7.7g

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