Don Signature Crab - Singapore Food Guide

Teochew Steamed Pomfret

A Singapore-style Teochew steamed pomfret — delicate whole fish steamed with ginger and scallions, finished with hot oil and light soy for a clean, hawker-style flavour.

Teochew Steamed Pomfret

About this dish

Teochew Steamed Pomfret is a classic Singapore Chinese dish that you’ll find both at home for family dinners and on zi char menus at your favourite heartland kopitiam. The Teochew approach respects the fish’s natural sweetness: gentle steaming, a scattering of shredded ginger and scallions, a splash of light soy and Shaoxing, then a hot oil pour to unlock fragrant aromatics. It’s light, clean-tasting and very Singapore — perfect for sharing over a bowl of steamed rice.

This recipe suits busy parents, weekend cooks and anyone who misses hawker-style comfort food in the CBD or at a neighbourhood hawker centre. It’s quick enough for a weeknight meal but elegant enough for a festive spread during Chinese New Year or a family reunion. Texture-wise, the pomfret’s flesh should be silky and flaky, the sauce savoury with a hint of sweetness, and the ginger-scallion topping bright and aromatic.

Local tweaks you might see around Singapore include adding sliced chilli padi for heat, a few drops of sesame oil for nuttiness, or serving with a side of sambal for those who prefer a bolder kick. If you buy fish from a wet market — Tiong Bahru Market, Geylang or your nearest heartland market — look for clear eyes and a firm body; supermarkets like NTUC, Cold Storage and Sheng Siong also carry whole pomfret or cleaned fillets if you prefer convenience.

This Teochew steamed style celebrates freshness and simplicity: minimal seasoning, maximum flavour. Serve it family-style in the centre of the table, pass the rice, and enjoy the familiar rhythms of Singapore food culture — sharing, chatting and finishing every last grain of rice with some of that fragrant soy-ginger sauce.

Ingredients

  • 1 whole pomfret (about 600–700 g), cleaned and scaled
  • 1 tsp sea salt, plus extra for dusting
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 40 g fresh ginger, peeled and finely shredded
  • 3 stalks spring onions (scallions), cut into 5 cm batons and some julienne for topping
  • 1 red bird’s eye chilli (chilli padi), thinly sliced, optional
  • 2 tbsp light soy sauce
  • 1 tsp caster sugar
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil or peanut oil (for hot oil pour)
  • 1 tbsp neutral oil (for greasing plate)
  • 1 tbsp water or fish stock (to keep fish moist while steaming)
  • 2 sprigs coriander (cilantro) for garnish
  • Lime or calamansi wedges, to serve (optional)
  • Optional: 1 tsp dark soy sauce for colour (mix with light soy if desired)

Step-by-Step Method

  1. Pat the cleaned pomfret dry with paper towels, score both sides 2–3 times with a sharp knife to help the flavours penetrate.
  2. Lightly season the fish inside and out with 1 tsp sea salt and 1 tbsp Shaoxing wine; set aside for 5 minutes while you prepare aromatics.
  3. Toss the shredded ginger with the scallion batons and lay most of this mix on top of and inside the fish cavity. Reserve some julienned scallion and chilli for finishing.
  4. Grease a shallow, heatproof plate with 1 tbsp neutral oil and pour in 1 tbsp water or fish stock to keep the fish moist. Place the fish on the plate and cover loosely with foil (or wrap the plate with a large leaf of banana leaf for a more traditional look).
  5. Set up a steamer or a wok with a steaming rack and boiling water. Place the plate in the steamer, cover with lid and steam on high heat for 8–10 minutes for a 600–700 g fish; check doneness by inserting a chopstick at the thickest part — flesh should flake and be opaque.
  6. While the fish steams, mix 2 tbsp light soy sauce, 1 tsp caster sugar, and 1 tsp sesame oil in a small heatproof bowl; warm it briefly so the sugar dissolves (do not boil).
  7. Heat 2 tbsp vegetable or peanut oil until just smoking. When the fish is done, remove the lid and discard any accumulated liquid on top of the fish. Spoon the warm soy-sesame mixture over the fish, then carefully pour the hot smoking oil over the ginger and scallions to release aromatics and sizzle the topping.
  8. Garnish with reserved julienned scallions, sliced chilli padi (if using) and coriander sprigs. Squeeze a little lime or calamansi if you like a citrus lift. Serve immediately with steamed rice — family-style sharing in true Singapore fashion.

Tips & Serving Ideas

  • Buy the freshest pomfret you can — clear eyes, firm flesh and a bright sheen are good signs; wet markets like Tiong Bahru Market or your local pasar may have the best selection, or use the live fish counter at NTUC, Cold Storage or Sheng Siong.
  • Do not over-steam — check at 8 minutes for a 600 g fish; the flesh should flake easily and be opaque. Overcooking makes the meat dry and loses the delicate Teochew texture.
  • When pouring hot oil, use a metal ladle and pour slowly from a safe distance to create that signature sizzle without splashing — this releases the ginger and scallion aroma.
  • If you prefer less sodium, reduce the light soy to 1 tbsp and add a pinch of sugar to balance flavour; taste and adjust like you would at a zi char stall.
  • To reheat leftovers, steam gently for 3–4 minutes to avoid drying out; the sauce can be spooned over freshly steamed rice for next-day lunchboxes.
  • Substitute with a firm, white whole fish such as sea bass or grouper if pomfret isn’t available — adjust steaming time by weight.
  • For extra hawker-style kick, serve with a side of sambal belacan or sliced chilli padi in light soy.

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