Hong Kong Style Steamed Grouper
A Singapore-style Hong Kong steamed grouper — delicate whole grouper steamed with ginger and scallions, finished with hot soy-sesame oil for a fragrant, restaurant-style weeknight main.
About this dish
This Hong Kong Style Steamed Grouper brings a Cantonese classic into the heart of Singapore homes — think Tiong Bahru weekend family lunches or a simple, elegant Sunday zi char spread in the heartland. The dish is all about clean, bright flavours: delicate white fish, paper-thin ginger, spring onion ribbons and a savoury soy dressing, finished with hot oil to release the aromatics. It’s a favourite at family dinners and a comforting option for Chinese New Year or any occasion where a show-stopping yet light seafood main is wanted.
In Singapore you'll find variations across kopitiams, zi char stalls and seafood restaurants along East Coast Road, but the technique stays the same: steam the fish gently until just cooked, then combine the cooking juices with light soy and sesame oil, and pour smoking-hot oil over the scallion-ginger topping to awaken the fragrance — the signature 'bloom' you see at hawker centres. The result is silky fish that flakes easily with chopsticks and a glossy sauce that’s perfect with steamed jasmine rice.
This recipe is accessible for home cooks in HDB kitchens and condos alike. Buy a fresh grouper or use firm white fish fillets if you prefer; there are tips below for steaming times, local ingredient swaps (NTUC, Cold Storage, Sheng Siong), and how to adapt heat levels for different palates. Serve it family-style with simple sides like kai lan or achar for a fully Singaporean meal.
Ingredients
- 1 whole grouper (about 800–1000 g), scaled, gutted and cleaned (or 4 fillets, total 800 g)
- 1 thumb (about 20 g) fresh ginger, julienned into thin matchsticks, plus extra slices for stuffing
- 4–5 spring onions (scallions), white and green parts separated and cut into 6 cm lengths; reserve some thin green ribbons for garnish
- 2 tbsp light soy sauce (low-sodium preferred)
- 1 tsp dark soy sauce (for colour, optional)
- 1 tsp caster sugar or rock sugar
- 2 tbsp Chinese cooking wine (Shaoxing wine) or dry sherry
- 3 tbsp chicken stock or water
- 1 tbsp toasted sesame oil
- 3 tbsp vegetable oil (for hot oil finish) or peanut oil
- 1 small red bird’s eye chilli, thinly sliced (optional, for garnish)
- 1 tbsp finely minced garlic (optional)
- 1 tbsp fresh coriander (cilantro) leaves for garnish (optional)
- Salt and white pepper to taste (about 1/2 tsp salt)
- Lime or calamansi wedges to serve (optional)
Step-by-Step Method
- Prepare the fish: Rinse the whole grouper and pat dry with paper towels. Make 3–4 diagonal cuts on each side about 1 cm deep to help heat penetrate and for flavours to enter; season lightly with about 1/2 tsp salt and a pinch of white pepper, inside the cavity and on the skin.
- Stuff the cavity and scores: Slide a few ginger slices and a couple of spring onion white sections into the cavity and into the slashes on the sides so the fish picks up ginger and onion aroma while steaming.
- Set up the steamer: Fill a wok or large pot with water and bring to a rapid boil over high heat; place a steaming rack or a heatproof bowl inside. Use a wide, shallow heatproof plate that fits your steamer and place the fish on the plate.
- Steam the fish: When the water is boiling, carefully lower the plate into the steamer. Cover and steam on high heat. Steam time: about 8–10 minutes for a 500 g fish; for an 800–1000 g grouper steam 12–14 minutes. Check doneness by inserting a chopstick into the thickest part — flesh should flake and be opaque.
- While the fish is steaming make the sauce: In a small bowl mix 2 tbsp light soy, 1 tsp dark soy (if using), 1 tsp sugar, 2 tbsp chicken stock or warm water, 1 tbsp Shaoxing wine and 1 tbsp sesame oil. Heat gently to dissolve sugar if needed.
- Prepare the aromatics: Arrange a small pile of julienned ginger and the reserved scallion whites on top of the cooked fish and sprinkle minced garlic and the thin green scallion ribbons around the plate for colour.
- Finish with hot oil: Heat 3 tbsp vegetable oil in a small saucepan over medium-high until very hot but not smoking (careful). Remove the steamer lid, immediately pour the soy-sesame sauce over the steamed fish, then carefully pour the hot oil over the ginger and scallion to release aroma — you should hear a quick sizzle.
- Garnish and serve: Scatter thin chilli slices and coriander leaves if using, add a squeeze of lime or calamansi for brightness if you like. Serve immediately with steamed jasmine rice and share family-style.
- Leftover tips: If making ahead, keep sauce and fish separate; reheat gently by steaming for 2–3 minutes to avoid overcooking. Use leftover bones to make a light fish soup with greens the next day.
Tips & Serving Ideas
- Choose a fresh, firm grouper from a wet market or NTUC/Cold Storage; eyes should be clear and flesh springy. For convenience, fillets work too — reduce steaming time accordingly (6–8 minutes).
- Steam on high heat with vigorous steam — this ensures even cooking. Keep the pot covered and only remove the lid when ready to finish the dish to preserve heat.
- Use the hot-oil pour technique: heat the oil until it shimmers and pour carefully over the scallions/ginger to unlock fragrance. Take care to avoid splashes and pour at arm’s length.
- Adjust saltiness to taste. Singapore light soy brands vary; start with less and season at the table if necessary. Add a pinch of sugar to balance the soy if your palate prefers sweeter notes.
- If you don’t have Shaoxing wine, use a splash of dry sherry or omit — the fish will still be delicious. Sesame oil is essential for its nutty aroma; don’t skip it at the end.
- For make-ahead meals, keep the fish and sauce separate. Reheat by gentle steaming or warm the sauce and pour over just before serving to avoid drying out the fish.
- Leftovers: remove bones and turn the remains into a simple fish soup with tofu and greens, or flake into fried rice for next-day lunchboxes.
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