Fish Head Steamboat

1 hour


4 pax

Fish head steamboat is comfort food for many, especially on a rainy day. We’ve created a recipe so you can enjoy the dish from the comfort of your home.
The ‘hero’ of this dish is without doubt the fish, or in this case, the grouper. It needs to be very fresh to make the rich simmering broth and we’ve sourced ours from a local farm.
To top off, we’ve included a variety of homegrown vegetables like spinach, kai lan, nai bai, cai xin and oyster mushrooms.
If you are looking for fresh ingredients for your next meals, get yours from local farms. You can identify them by the “SG Fresh Produce” logo at supermarkets and online. Here’s to supporting our local farmers!
For more info on local produce, visit

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Adjust Servings
800g locally farmed Grouper / red snapper fish(Debone and fillet fish slices, bones and tail keep for stock)
pieces dry sole fish (medium size)
3litres chicken/ ikan bilis stock
40g ginger slices
1stalk spring onion
½cup hua tiao wine
Salt or fish sauce to taste
Oil for frying
400g yam
2tomatoes (cut into wedges)
1block silken tofu
Toppings (to mix and match):
100g locally farmed spinach
100g locally farmed kai lan
100g locally farmed Nai bai
100g locally farmed Cai xin
150g locally farmed oyster mushroom



Pan fry / toast dry sole fish until brown and fragrant set side.
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Fillet and debone grouper, cut fillet into slices.
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Shallow fry fish bones and fish head until brown in the pan. Set aside.
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In a pot, add 2 tbsp oil and stir fry ginger slices and spring onions until fragrant.
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Add in ikan bilis stock and bring to a simmer. Stir in toasted sole fish, fish bone, fish head and yam slices to soup.
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Season to taste with salt or fish sauce and add in hua tiao wine. Simmer for 20 minutes.
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Transfer stock and fish head into a steamboat pot.
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Add locally farmed oyster mushrooms, tomatoes, locally farmed kai lan, locally farmed Cai xin, locally farmed Nai bai, locally farmed spinach and silken tofu.
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Dip and cook fish slices to preference in the steamboat. Enjoy!
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