A healthy Thai style steamed fish with bold flavours!
Prep time
20 mins
Cooking time
20 min
Serves
4 people
Nutrition Information per serving
123Kcal
Protein
16g
Carb
5g
Fat
5g
Ingredients
500g Seabass/Siakap, clean and gutted
1 teaspoon MAGGI® CukupRasa™
1 tablespoon cooking oil
100ml water
1 cube MAGGI® Tom Yam Stock Cube
3 - 4 pieces kaffir lime leaves, torn
1 tablespoon (or to taste) sugar
2 tablespoon lime juice
To be blended:
2 red chillies, deseeded
2 dried red chillies, soaked in warm water and deseeded
3 shallots, sliced
3 cloves garlic, crushed
1 stalk lemongrass, sliced
3 cm galangal/lengkuas, sliced
To be steamed:
2 tomatoes, each cut into 6 wedges
5 ladies’ fingers, cut into 4 cm lengths
1 red onion, cut into 8 wedges
For garnishing:
3 - slices lime
2 - 3 coriander leaves
2 - 3 bird’s eye chillies, chopped
1 stalk lemongrass, sliced
Directions
Marinate seabass with MAGGI® CukupRasa™ for 30 minutes to 1 hour.
In a pan, add 1 tablespoon of cooking oil and sauté all the blended ingredients – red chillies, dried red chillies, shallots, garlic, lemongrass and galangal, along with the kaffir lime leaves until fragrant.
Pour in water and add MAGGI® Tom Yam Stock Cube. Season with sugar, lime juice and additional MAGGI® CukupRasa™ to taste if desired. Turn off heat.
Place seabass on a heatproof steaming plate. Arrange the tomatoes, ladies’ fingers and the red onion before pouring over the Tom Yam gravy.
Steam on high heat for 20 – 25 minutes or until fish is thoroughly cooked.
Finally, garnish with lime slices, chopped bird’s eye chillies, sliced lemongrass and coriander leaves.