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Hot & Sour Szechuan Soup

46 min

Sederhana

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Simple Steamed Silken Tofu With Minced Chicken

22 min

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27 min

Sederhana

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150 min

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58 min

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45 min

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Wholesome Stir-Fried Fish Fillet with Spring Onion

25 min

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13 min

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22 min

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27 min

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20 min

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Nasi Dagang dengan Kari Ikan Tongkol dan Acar Jelatah

Tasty Teochew Steamed Fish

142 min

Sederhana

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What is the energy content breakdown?

Fat 18 2.8g / 18%

Carbohydrates 13 4.6g / 13%

Protein 69 24.5g / 69%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Asian - style incoming

Tasty Teochew Steamed Fish

(0)

142 Min

Sederhana

Ingredients

4 servings

400 g

Whole Snapper

1 tsp

MAGGI® CukupRasa™

3 in

Ginger

0.5 box

White Silken Tofu

Tomato

2 pcs

Shiitake Mushroom

50 g

Salted Pickled Mustard

2 pcs

Salted Plum

1 tbsp

Bird's Eye Chilli

1 sprig

Spring Onion

2 sprigs

Coriander

4 tbsp

Water

1 tsp

MAGGI® CukupRasa™

1 tbsp

Light Soy Sauce

0.5 tsp

Sesame Oil

4 cloves

Garlic

2 tbsp

Cooking Oil

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Nutrition Value

Carbohydrates

4.66 g

Energy

144.7 kcal

Fats

2.87 g

Protein

24.51 g

Information per serving

Step1
120 Min

Clean your fish and pat dry. Next, make 2-3 cuts on the fish and marinate with 1 teaspoon MAGGI® CukupRasa™. Let it sit for 1-2 hours.
Step2
3 Min

Fry the chopped garlic in cooking oil until golden brown. When fragrant, dish it out into a small bowl and set it aside.
Step3
2 Min

To prepare the gravy, mix water, MAGGI® CukupRasa™, light soy sauce and sesame oil together in a bowl.
Step4
5 Min

Insert 2 slices of ginger in the cavity of the fish to remove the fishy smell. Arrange the julienned ginger in a deep, heat-proof plate. Then, place the fish into the plate, followed by the tofu and salted plums around the fish. Next, scatter the tomato wedges, sliced mushrooms, pickled mustard and ginger juliennes around and over the fish. When all the ingredients have been added in, drizzle the gravy over the fish.
Step5
10 Min

Now it’s time to steam the fish. Add some water into a steamer/wok. Next, steam the fish on high heat for 8 to 10 minutes, depending on the size of the fish or until the fish is thoroughly cooked (the eyes should turn white and bulge).
Step6
1 Min

Finally, drizzle over 2 teaspoons of garlic oil on the fish, garnish with spring onion, coriander and chillies (optional).
Step7
1 Min

Serve with steamed jasmine rice and enjoy it while hot.

Step1 of 7

: Kerapu / Ikan Merah, MAGGI® CukupRasa™

Clean your fish and pat dry. Next, make 2-3 cuts on the fish and marinate with 1 teaspoon MAGGI® CukupRasa™. Let it sit for 1-2 hours.

Step2 of 7

: Garlic, Minyak Jagung

Fry the chopped garlic in cooking oil until golden brown. When fragrant, dish it out into a small bowl and set it aside.

Step3 of 7

: Air, MAGGI® CukupRasa™, Kicap, Minyak Bijan

To prepare the gravy, mix water, MAGGI® CukupRasa™, light soy sauce and sesame oil together in a bowl.

Step4 of 7

: Kerapu / Ikan Merah, Tofu Lembut, Tomato, Cendawan Shiitake kering, Salted Plum, Sawi Jeruk Cili, Halia

Insert 2 slices of ginger in the cavity of the fish to remove the fishy smell. Arrange the julienned ginger in a deep, heat-proof plate. Then, place the fish into the plate, followed by the tofu and salted plums around the fish. Next, scatter the tomato wedges, sliced mushrooms, pickled mustard and ginger juliennes around and over the fish. When all the ingredients have been added in, drizzle the gravy over the fish.

Step5 of 7

Now it’s time to steam the fish. Add some water into a steamer/wok. Next, steam the fish on high heat for 8 to 10 minutes, depending on the size of the fish or until the fish is thoroughly cooked (the eyes should turn white and bulge).

Step6 of 7

: Minyak Jagung, Bird's Eye Chilli, Ketumbar, Daun Bawang, Garlic

Finally, drizzle over 2 teaspoons of garlic oil on the fish, garnish with spring onion, coriander and chillies (optional).

Step7 of 7

Serve with steamed jasmine rice and enjoy it while hot.

Recipe PDF

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