Steamed Fish with Soy Sauce

Name: Steamed Fish with Soy Sauce
Cuisine: Singaporean

Hawker • Singapore

180

kcal

28g

Protein

Carbs

Fat

Data source: SingaporeCalorie

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About Steamed Fish with Soy Sauce

Cantonese-style steamed fish with soy sauce and ginger

How to Make Steamed Fish with Soy Sauce (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Easy

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.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: soy, fish, sesame

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