Recipes and tips from local chef Violet Oon!
Singapore’s fish farms adhere to stringent safety guidelines to ensure that the fish they rear are safe for consumption and provide greater quality assurance. Locally-farmed fish is also fresher since the supplies reach our supermarkets faster.
- 1 whole Golden pomfret (500g to 600g)
Topping for Fish
- 1 tbsp Salted soya beans (tau cheo)
- 5 cloves Garlic, peeled and chopped roughly
- 5 Shallots, peeled and sliced
- 5 slices Young ginger, cut into strips
- 2 Red chillies, sliced
- 3 tbsp Vegetable oil
1. Cut open the belly of the fish and remove its stomach. Make 2 slits on each side of the fish (Pic 1) and pat dry with paper towels.
2. Steam the whole pomfret over high heat for about 6 min until cooked.
3. In the meantime, for the topping for the fish, heat a wok, add oil and, when hot, add garlic, shallots and ginger (Pic 2) and stir fry for 2 min until fragrant. Add chilies and stir fry until fragrant.
4. Add salted soya beans and stir fry well for 30 to 40 sec.
5. In the meantime, the fish will be cooked. Pour the hot topping over the fish (Pic 3). Remove the plate (Pic 4), and serve with steamed rice as part of a meal.
Food Safety Tips
- Buy fish that is properly iced or refrigerated.
- Head home immediately after buying seafood so that they will not be left unrefrigerated for too long.
This is the final recipe of our 10-part series. If you would like to see more local produce and frozen meat recipes, do E-mail us at: email@example.com to share your feedback.
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For the Freshest, Go Local
Choose locally farmed fish supplied from farms that are certified under the Good Aquaculture Practice for Fish Farming (GAP-FF) Scheme. Look out for the GAP-FF quality assurance logo and be assured of buying the best.