Introduction:
In Singapore, fish isn’t just food — it’s a way of life. From comforting fish soup to sambal stingray at hawker centres, the variety of fish here makes every meal exciting and full of flavor.
omfret
Popular in Chinese cuisine. Often steamed with soy sauce, garlic, and ginger. Both white pomfret and black pomfret are widely eaten.
Red Snapper (Ikan Merah)
Used in curries like Fish Head Curry and Malay dishes. Firm, slightly sweet flesh.
Sea Bass (Barramundi / Asian Seabass / Ikan Siakap)
A versatile fish that can be steamed, grilled, or fried. Found in both restaurants and zi char stalls.
Tilapia
Affordable and widely available in wet markets. Often deep-fried or cooked with sambal.
Mackerel (Ikan Tenggiri)
Used in fish balls, otah, and local dishes like curry and asam pedas.
Milkfish (Ikan Bandeng / Bangus)
Popular in Malay and Filipino cooking. Often fried or cooked in soups.
Threadfin (Ikan Kurau)
Considered premium fish, especially good for children and elderly because of its soft flesh. Often used in porridge.
Conclusion :
Whether steamed, grilled, or curried, fish dishes bring out the heart of Singapore’s food culture. Try different varieties and discover why fish is truly a local favorite.
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