How to Make Steamed Fish with Soy Sauce (Traditional & Healthy Version)
Steamed Fish with Soy Sauce is a beloved dish that graces many Singaporean dinner tables, from humble kopitiams to festive family gatherings. This classic meal draws inspiration from Singapore's rich multicultural heritage and bustling hawker culture, where fresh seafood is highly prized. The delicate flavors of the fish are complemented by aromatic ginger, spring onions, and a savory soy-based sauce, making this dish both comforting and refined. In Singapore, steamed fish is often enjoyed during special occasions, symbolizing abundance and prosperity. However, its simplicity and healthy preparation have also made it a staple in everyday meals, especially for those seeking nutritious options. Fusion influences have crept in, with ingredients like sesame oil and coriander lending a touch of modern flair while honoring tradition. The light steaming method preserves the natural taste and texture of the fish, allowing the freshness to shine—a hallmark of Singaporean cuisine. Perfect for health-conscious diners, this Steamed Fish with Soy Sauce recipe is low in fat, high in protein, and packed with umami. It’s a popular choice at local kopitiams, where quick, wholesome meals are a way of life. With its clean flavors and nourishing qualities, this dish captures the essence of Singapore’s vibrant food scene.
Ingredients
Step-by-step instructions
Step 1 · Clean and descale the fish
Clean and descale the fish. Pat dry with paper towels and make two diagonal cuts on each side for even cooking.
Step 2 · Arrange half of the ginger and spring onion on a heatproof plate
Arrange half of the ginger and spring onion on a heatproof plate. Place the fish on top, then scatter the remaining ginger and spring onion over the fish.
Step 3 · Set up a steamer or place a rack in a wok with enough water
Set up a steamer or place a rack in a wok with enough water. When the water is boiling, carefully place the plate with fish into the steamer.
Step 4 · Steam the fish on high heat for 8–10 minutes
Steam the fish on high heat for 8–10 minutes, depending on the thickness. The fish is done when the flesh flakes easily.
Step 5 · While the fish is steaming
While the fish is steaming, mix light soy sauce, water, and Shaoxing wine (if using) in a small pan. Heat gently until warm but not boiling.
Step 6 · Once fish is done
Once fish is done, carefully pour away excess liquid from the plate. Drizzle with the warm soy mixture, sesame oil, and canola oil.
Step 7 · Garnish with coriander leaves and sliced red chili
Garnish with coriander leaves and sliced red chili. Serve immediately for best flavor and texture.
Why this recipe is healthy
This dish is prepared by steaming, which is one of the healthiest cooking methods as it retains nutrients and requires minimal oil. Using fresh ingredients and a light, low-sodium soy sauce reduces sodium and calories. It’s perfect for calorie counters, weight management, or anyone seeking a clean, wholesome Singaporean dinner. Plus, the use of herbs and aromatics adds flavor without excess salt or sugar.
A note on tradition
Steamed Fish with Soy Sauce is a staple in Singapore’s regional cuisine, especially among Chinese households and at kopitiams. It’s commonly prepared for family dinners and festive occasions like Chinese New Year, symbolizing abundance and good fortune. The dish showcases the Singaporean emphasis on freshness, simplicity, and fusion, often featuring local sea bass or grouper from wet markets. Its popularity spans generations, reflecting both traditional roots and modern healthy eating trends.