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Number of pax: 6 pax   Cooking duration: 30 minutes (+ marinating time)

Good to Know

Like many fermented food, tempoyak or fermented durian contains Lactic Acid bacteria that supports a healthy immune system and gut when eaten raw.


500 g patin fish, cleaned and guts removed, cut into 3 cm thick slices
6 bird’s eye chilli, pounded
1 inch fresh turmeric, pounded
½ cup tempoyak, pounded
1 litre water
1 small bunch daun kesum (laksa leaves; leaves only)
2 cubes MAGGI® Ikan Bilis Stock Cube
2-3 pieces asam keeping (optional)


  1. Firstly, pound the bird’s eye chillies using a mortar and pestle or blend with some water. Scoop the pounded chilli and place it into a pot. Add in the tempoyak and mix well.
  2. Next, pour in 1 litre of water and add in MAGGI® Ikan Bilis Stock Cube. Bring it to a boil.
  3. When the mixture starts boiling, add in the fish and lower the heat. Cover the pot and allow the gravy to simmer for about 10-15 minutes until the fish is cooked and the gravy has reduced.
  4. Finally, stir in the daun kesum and asam keeping (if using) and let the gravy simmer over medium heat for another 2-3 minutes. Turn off heat and serve your Tempoyak Ikan Patin with rice.

Nutritional Info

Energy 107 Kcal

Protein 14g

Fat 3g

Carbs 6g

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