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Teochew Fish Head Steamboat

Singapore-style Teochew Fish Head Steamboat — a light, ginger-and-white-pepper fish broth served hotpot-style for family-style sharing.

Teochew Fish Head Steamboat

About this dish

This Teochew Fish Head Steamboat is the kind of comforting, communal meal you’ll find families making in HDB flats across Singapore on rainy evenings or for reunion dinners. Rooted in Teochew cooking’s love of clean, clear flavours, the broth highlights fresh fish head, ginger and white pepper rather than heavy sauces — think zi char finesse translated into a home-style steamboat.

In Singapore the dish sits nicely between hawker-centre freshness and kopitiam homeliness: the broth is simmered gently like a hawker’s clear soup, while the steamboat setup makes it perfect for family-style sharing in the heartland or at an East Coast weekend gathering. It suits busy parents who want a fuss-free, nourishing weeknight dinner, or groups who love to gather round an induction pot for a long, chatty meal.

Expect delicate, silky fish flesh, fragrant slivers of ginger, silky tofu and crunchy greens soaking up a bright, peppery broth. Traditional Teochew touches — light seasoning, a splash of Shaoxing wine if you like, and a chilli-garlic dipping sauce on the side — let the fish shine. Serve with hot steamed rice or glass noodles for a proper, comforting Singapore-style spread.

Ingredients

  • 1 large fish head (about 800–1,000 g), cleaned and halved (red snapper, seabass or grouper works well)
  • 1.5–2 L fish stock or light chicken stock (homemade or low-sodium store-bought)
  • 50 g fresh ginger, peeled and sliced into thin slivers
  • 3 cloves garlic, lightly smashed
  • 2 stalks spring onions, cut into 5 cm lengths (reserve some greens for garnish)
  • 1 tbsp Shaoxing wine (optional, adds aroma)
  • 1 tsp white pepper powder, plus extra for serving
  • 1½ tsp fine sea salt, adjust to taste
  • 200 g napa cabbage, leaves separated and rinsed
  • 200 g silken tofu, cut into 3 cm cubes
  • 6 pieces tau pok / tofu puffs, halved
  • 150 g enoki mushrooms, trimmed
  • 100 g fresh shiitake mushrooms, sliced
  • 150 g rice vermicelli (bee hoon), soaked in warm water 10 minutes and drained
  • 1 tbsp light soy sauce (optional, for a touch of colour)
  • 1 tsp sesame oil
  • Small bunch coriander (cilantro) leaves and sliced red chillies for garnish
  • Chilli-garlic dipping sauce: 3 bird’s eye chillies (chopped), 1 clove garlic (minced), 1 tbsp lime juice, 1 tsp light soy, pinch of sugar
  • Optional add-ins: 150 g fish balls or prawn meat, 50 g fish maw (rehydrated) for texture

Step-by-Step Method

  1. Prepare the fish head: rinse under cold water and pat dry. If there's excess blood, quickly blanch the fish head in boiling water for 30–45 seconds, then rinse and set aside to keep the broth clear.
  2. Make the base broth: in a large pot, bring fish stock and 500 ml water to a gentle boil. Add sliced ginger, smashed garlic and Shaoxing wine. Reduce to a gentle simmer so the broth stays clear — avoid hard boiling which clouds the soup.
  3. Add the fish head: carefully add the halved fish head to the simmering broth, skin-side up. Simmer gently for 8–12 minutes depending on size — you want the flesh to be just cooked and tender, not falling apart.
  4. Build the steamboat: while the head simmers, arrange tofu, tau pok, mushrooms, cabbage and soaked vermicelli on serving plates. Heat a portable steamboat pot or induction hotpot at the table and transfer the simmering broth and fish head into it, keeping a gentle simmer.
  5. Cook the vegetables and add-ins: add firm ingredients first (shiitake, tau pok, fish balls) and simmer 2–3 minutes; then add napa cabbage, enoki and silken tofu and simmer another 1–2 minutes until just tender. Add vermicelli last and stir through to warm.
  6. Season to taste: stir in sesame oil and light soy if using. Taste and adjust seasoning with salt and white pepper — Teochew broths are typically light, so add seasoning sparingly. If you prefer a brighter punch, finish with a squeeze of lime.
  7. Serve with dipping sauce: mix chopped bird’s eye chillies, minced garlic, lime juice and light soy for the classic chilli-garlic dip. Provide small bowls so everyone can spoon broth over rice or dip fish pieces.
  8. Tips while eating: keep the broth at a gentle simmer to maintain clarity and tenderness. Replenish with extra warm stock or hot water during the meal if you’re enjoying a long family-style session.
  9. Leftovers and storage: cool broth quickly, strain and refrigerate for up to 2 days. Use leftover broth as a base for congee or noodle soups the next day.

Tips & Serving Ideas

  • Buy the fish head fresh from the wet market (Geylang, Tiong Bahru market or your local pasar) for the best flavour; NTUC and Cold Storage also stock frozen fish heads if fresh is not available.
  • To keep the broth clear, simmer gently and avoid vigorous boiling once the fish head is in. Skim any scum with a ladle in the first few minutes.
  • Adjust the heat with white pepper rather than chilli to stay true to Teochew clarity; add more white pepper at the table for those who prefer a peppery kick like at many zi char stalls.
  • Make the broth a day ahead to deepen flavour — refrigerate overnight and skim off any fat or congealed impurities before reheating.
  • If you don’t have a portable steamboat pot, use a large thermal casserole or keep the soup pot on the stove and transfer portions to a communal pot on an induction hob.
  • Substitute vegetables depending on seasonality: kangkong or kai lan works well. Use soft tofu for a silky texture and tau pok for soaking up the broth.
  • For a richer umami note, roast prawn shells and add to the stock at the start, removing them before serving; this is a common hawker trick for depth without overpowering the fish.

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