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MAGGI Tom Yam Steamed Fish

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A healthy Thai style steamed fish with bold flavours!

Prep time

20 mins

Cooking time

20 min


4 people

Nutrition Information per serving



  • 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
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  1. Marinate seabass with MAGGI® CukupRasa™ for 30 minutes to 1 hour.
  2. 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.
  3. 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.
  4. Place seabass on a heatproof steaming plate. Arrange the tomatoes, ladies’ fingers and the red onion before pouring over the Tom Yam gravy.
  5. Steam on high heat for 20 – 25 minutes or until fish is thoroughly cooked.
  6. Finally, garnish with lime slices, chopped bird’s eye chillies, sliced lemongrass and coriander leaves.
  7. Enjoy with steamed rice.

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