Salted Egg Fish Skin

Name: Salted Egg Fish Skin
Cuisine: Singaporean

Hawker • Singapore

520

kcal

18g

Protein

32g

Carbs

36g

Fat

Data source: SingaporeCalorie

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About Salted Egg Fish Skin

Crispy fried fish skin with salted egg yolk — Singapore snack craze

How to Make Salted Egg Fish Skin (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Salted Egg Fish Skin is a beloved snack that has taken Singapore by storm, blending hawker nostalgia with modern fusion flair. Originating in local kopitiams and snack stalls, this crisp treat features airy fish skin coated in a rich, aromatic salted egg yolk sauce. Its popularity soared in recent years, becoming a must-have at festive gatherings and as an everyday treat for snack enthusiasts. The combination of salted egg, curry leaves, and chili creates a uniquely Singaporean flavor profile—umami, slightly spicy, and deeply satisfying. Singapore’s vibrant culinary scene is renowned for embracing fusion creations, and Salted Egg Fish Skin is a prime example. The snack draws influence from traditional salted egg dishes but elevates it with the crunchy texture of fish skin, commonly found in our local markets. It's a great choice for those seeking a satisfying yet lighter alternative to deep-fried snacks, as the fish skin offers protein and less carbohydrate than typical chips. Whether enjoyed at home, shared among friends, or savored in kopitiam-style eateries, Salted Egg Fish Skin represents Singapore’s dynamic food culture, combining heritage ingredients with contemporary tastes.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: egg, fish

Ingredients(for About 50g per serving, typical of Singaporean snack packs)

100g Fish skin (Fresh or store-bought, often pangasius or salmon)
2 Salted egg yolks (Cooked and mashed, 'telur masin' locally)
10-12 leaves Curry leaves (Daun kari)
1 Red chili (Sliced, 'cili merah')
2 tbsp Low-fat evaporated milk (Adds creaminess with less fat)
2 tbsp Olive oil (Healthier oil for frying)
2 cloves Garlic (Minced)
1/4 tsp White pepper (Optional for extra spice) - optional
1/4 tsp Sea salt (To taste)
2 tbsp Rice flour (Light coating for crispiness)

Instructions

1
Wash and pat dry the fish skin thoroughly. Cut into bite-sized pieces. Toss in rice flour to lightly coat.
5 minutes
Ensure the skin is dry for maximum crispiness.
2
Heat olive oil in a wok. Fry fish skin pieces in batches until golden and crispy. Drain on paper towels.
10 minutes
Use medium heat to avoid burning and retain crunch.
3
Steam salted egg yolks for 8 minutes, then mash finely. Set aside.
8 minutes
Mash while still warm for smoother texture.
4
In a clean wok, heat 1 tbsp olive oil. Add garlic, curry leaves, and sliced chili. Sauté until fragrant.
3 minutes
Do not overcook curry leaves—they should remain vibrant.

Why This Dish is Healthy

This healthier version of Salted Egg Fish Skin is baked or shallow-fried in olive oil, reducing trans fats typically found in deep-fried snacks. The use of fresh fish skin provides lean protein and omega-3s, while limiting added salt and sugar helps maintain balanced macros. The recipe is portion-controlled, making it a guilt-free treat for calorie-conscious eaters.

Salted Egg Fish Skin offers a balance of protein from fish skin and micronutrients from curry leaves and chili. Using olive oil reduces saturated fat, and low-fat evaporated milk provides calcium with fewer calories. The dish contains vitamin A, C, and minerals like potassium. Avoiding excessive oil and using rice flour instead of wheat flour keeps it lighter and suitable for those monitoring gluten intake.