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 www.sfa.gov.sg/fromsgtosg

Ingredients

Adjust Servings

US / Metric

0.00

locally farmed Grouper / red snapper fish(Debone and fillet fish slices, bones and tail keep for stock)

0.00

locally farmed Grouper / red snapper fish(Debone and fillet fish slices, bones and tail keep for stock)

0.00

pieces

dry sole fish (medium size)

0.00

pieces

dry sole fish (medium size)

0.00

litres

chicken/ ikan bilis stock

0.00

litres

chicken/ ikan bilis stock

0.00

ginger slices

0.00

ginger slices

0.00

stalk

spring onion

0.00

stalk

spring onion

0.00

cup

hua tiao wine

0.00

cup

hua tiao wine

Salt or fish sauce to taste

Oil for frying

0.00

yam

0.00

yam

0.00

tomatoes

(cut into wedges)

0.00

tomatoes

(cut into wedges)

0.00

block

silken tofu

0.00

block

silken tofu

Toppings (to mix and match):

0.00

locally farmed spinach

0.00

locally farmed spinach

0.00

locally farmed kai lan

0.00

locally farmed kai lan

0.00

locally farmed Nai bai

0.00

locally farmed Nai bai

0.00

locally farmed Cai xin

0.00

locally farmed Cai xin

0.00

locally farmed oyster mushroom

0.00

locally farmed oyster mushroom

Steps

1

Pan fry / toast dry sole fish until brown and fragrant set side.

Mark as completed

2

Fillet and debone grouper, cut fillet into slices.

Mark as completed

3

Shallow fry fish bones and fish head until brown in the pan. Set aside.

Mark as completed

4

In a pot, add 2 tbsp oil and stir fry ginger slices and spring onions until fragrant.

Mark as completed

5

Add in ikan bilis stock and bring to a simmer. Stir in toasted sole fish, fish bone, fish head and yam slices to soup.

Mark as completed

6

Season to taste with salt or fish sauce and add in hua tiao wine. Simmer for 20 minutes.

Mark as completed

7

Transfer stock and fish head into a steamboat pot.

Mark as completed

8

Add locally farmed oyster mushrooms, tomatoes, locally farmed kai lan, locally farmed Cai xin, locally farmed Nai bai, locally farmed spinach and silken tofu.

Mark as completed