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8 pax   30 minutes

Ingredients

¼ cup cooking oil
A: (Blended)
3 medium sized shallots
5 cloves garlic
40 g (dry) dried chilli, soaked to soften and drained
¼ cup water
B:
1 (800 grams) red snapper
20 petai beans, peeled and cleaned
2 stalks lemongrass, sliced
1 kaffir lime leaves, sliced
5 tablespoon cooked sambal
1 ½ tablespoon MAGGI® CukupRasa™
1 inch aromatic ginger (kencur)
1 lime, juiced

Preparation

1. Heat oil and sauté blended ingredients until oil separates. Set it aside when done.

2. Make a pouch shaped like a boat using aluminium foil to place the fish in.

3. Add sambal, lemongrass, MAGGI® CukupRasa™ and mix throughly together.

4. Coat fish with the ingredients and place the fish into the aluminium pouch.

5. Stuff the aromatic ginger (kencur) into the fish and sprinkle the petai beans over the fish.

6. Before grilling the fish, squeeze lime juice over it for a sourish taste. Seal the aluminium pouch.

7. Heat the pan and grill fish over it for 20-25 minutes or grill in the oven.

Nutritional Info

Energy 250 Kcal

Protein 39g

Fat 6g

Carbs 10g

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