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Number of pax: 4 pax   Cooking duration: 20 minutes


500 gram Seabass, clean and gutted
  Oil, for deep frying
1 tbsp corn oil (using the same oil to fry fish)
1 no yellow onion, cut into cube
2 cloves garlic, chopped
1 inch ginger, sliced
2 stalks lemongrass, crushed
1 leaf kaffir lime leave
5 no bird eye chili, crushed
3 tbsp MAGGI Chili Sauce
2 tbsp MAGGI Tomato sauce
1 teaspoon MAGGI CukupRasa
2 nos tomato, cut into cube
50 ml water
Garnishing: Coriander for garnishing


1. Fillet fish, heat pan or griller and pan fried fish until cooked.


2. Arrange fish on serving plate.


3. In a pan, stir fry ingredients A until oil separated. Add in ingredients B.


4. Let it simmer for 3 minutes.


5. Pour sauce over fish, garnish with coriander leaves.

Nutritional Info

Energy 176 Kcal

Protein 25g

Fat 4g

Carbs 9g

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