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Steamed Fish with Soy Sauce
Hawker • Singapore
About Steamed Fish with Soy Sauce
Steamed Fish with Soy Sauce is a staple found in many zi char and hawker stalls across Singapore, especially those that cater to dinner crowds looking for a balanced, lighter option among carb-heavy dishes. Typically, a fresh whole fish—commonly tilapia or seabass—is gently steamed, then drizzled with a fragrant soy sauce mix enhanced by ginger, scallion, and a touch of sesame oil, keeping the flavours subtle and clean. The dish highlights the natural sweetness of the fish, which remains moist and flaky, rather than masked by heavy seasoning or deep frying. Many hawker vendors serve it on a generous platter, often upwards of 200 grams per serving, meaning a typical portion will clock about 180 kcal and 28 g of protein, making it a solid pick for high protein but lower calorie needs compared to fried options. For those watching their intake, Steamed Fish with Soy Sauce stands out as a relatively light dinner main. It’s low in cholesterol and fat for a non-veg dish, with carbs mostly coming from the sauce rather than rice—a side many tend to order. That said, it’s worth noting that fibre is virtually absent here, so pairing with stir-fried vegetables or a small bowl of soup is common practice at hawker tables. The dish is halal-safe, widely enjoyed by multi-ethnic groups, and ideal for those wanting flavour without the grease. All-in, it’s a comforting, protein-rich main that fits well with rice, porridge, or even on its own for a cleaner meal. Portion sizes at hawker centres are honest—expect a substantial serving suitable for sharing, but not so large as to overstuff unless paired with other zi char plates.
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(for Half a medium whole fish with sauce and garnish)
- 1 (about 400g) Fresh whole sea bass (also known as barramundi or 'kim bak lor')
- 2 inches Fresh ginger (sliced into thin matchsticks)
- 2 stalks Spring onions (cut into 5cm strips)
- 2 tbsp Light soy sauce (use low-sodium for healthier option)
- 1 tbsp Shaoxing wine (optional, enhances aroma) - optional
- 1 tsp Sesame oil (adds fragrance)
- 2 tbsp Coriander leaves (chopped, for garnish)
- 1 Red chili (sliced thinly for garnish, optional for spice) - optional
- 1 tsp Canola oil (for drizzling)
- 2 tbsp Water (for sauce)
Instructions
- 1
Clean and descale the fish. Pat dry with paper towels and make two diagonal cuts on each side for even cooking.
5 minutes
Ask your local wet market fishmonger to prepare the fish for you.
- 2
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.
3 minutes
Layering the aromatics below and above the fish ensures even flavor infusion.
- 3
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.
2 minutes
Ensure the plate is elevated above the water to prevent boiling.
- 4
Steam the fish on high heat for 8–10 minutes, depending on the thickness. The fish is done when the flesh flakes easily.
10 minutes
Do not over-steam; check for doneness by gently poking the thickest part with chopsticks.
Why This Dish 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.
Steamed Fish with Soy Sauce is low in saturated fat and high in lean protein, making it an excellent choice for maintaining muscle mass and supporting metabolic health. Fresh sea bass provides essential omega-3 fatty acids for heart health, while ginger and spring onions offer antioxidants and aid digestion. The light steaming preserves vitamins and minerals such as B12, selenium, and vitamin D without adding unhealthy fats.
Pro Tips
- 💡Tip 1: Use the freshest fish possible for the best flavor and texture.
- 💡Tip 2: Ensure the fish is at room temperature before steaming for even cooking.
- 💡Tip 3: Garnish with herbs and chili right before serving to preserve color and aroma.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming to maintain moisture and texture. Avoid microwaving, as it can dry out the fish.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
| Protein | 14.0 g |
| Carbohydrates | 2.0 g |
| Total Fat | 3.0 g |
| Fiber | 0.0 g |
Cultural Notes
Steamed Fish with Soy Sauce is a staple at zi char stalls and seafood hawker counters, valued for its freshness and communal dining appeal. It’s a go-to choice for family dinners seeking a lighter, protein-rich dish without heavy sauces.
