Best Fish for Steaming in Singapore: Grouper, Red Snapper or Barramundi? (Plus a Zi Char-Style Recipe)
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Steamed fish is the dish many Singapore families judge a home cook by, and the fish you choose matters more than the recipe. At Chinese New Year it carries extra meaning: 年年有余 (nián nián yǒu yú), "abundance year after year", is why fish is on almost every reunion dinner table. Here's how grouper, red snapper and barramundi compare for steaming, with a zi char-style Hong Kong recipe, a Teochew-style variation and steaming times by thickness.
Quick answer
Grouper is the best fish for Cantonese (Hong Kong-style) steaming: firm, sweet and slightly gelatinous. Red snapper is a close second, with finer, more delicate flakes. Barramundi is milder and suits stronger flavours like Teochew-style or ginger and spring onion. Steam a 2cm-thick fillet over rapidly boiling water for 6–8 minutes.
Grouper vs red snapper vs barramundi
| Grouper | Red snapper | Barramundi | |
|---|---|---|---|
| Texture | Firm, bouncy, slightly gelatinous | Tender, fine flakes | Medium-firm, large flakes |
| Flavour | Sweet and clean | Sweet and delicate | Mild and buttery |
| Best steaming style | Hong Kong-style: soy, ginger, spring onion and hot oil | Hong Kong-style or Teochew-style | Teochew-style, ginger and shallot, or Thai lime and chilli |
| Watch out for | Turns rubbery if overcooked, so time it closely | Thin fillets cook in minutes | Needs bold aromatics to shine |
Zi char-style Hong Kong steamed fish (serves 3–4)
For the fish
- 2 fillets of grouper or red snapper (about 600g in total)
- 5 thin slices of ginger, plus a thumb of ginger cut into fine matchsticks
- 3 spring onions: the white parts cut into lengths, the green parts finely shredded
- A handful of coriander
- 3 tbsp neutral oil
For the seasoned soy
- 2 tbsp light soy sauce
- 2 tbsp water
- 1 tsp sugar
- ½ tsp dark soy sauce (optional, for colour)
- Thaw the fillets and pat them dry.
- Lay the ginger slices and spring onion whites on a heatproof plate and put the fish on top. This lifts the fish so steam can reach underneath.
- Bring the water in your wok or steamer to a rapid boil. Steam the fish for 6–8 minutes for 2cm fillets (see the times below).
- Carefully pour away the liquid on the plate, because it tastes fishy, and discard the cooked ginger and spring onion.
- Pile the ginger matchsticks, shredded spring onion greens and coriander on top of the fish.
- Heat the oil until it just starts to smoke, then pour it over the aromatics. It should sizzle.
- Warm the soy, water, sugar and dark soy until the sugar dissolves. Pour it around the fish, not over it, and serve straight away.
Teochew-style steamed fish (great with barramundi)
Lighter and tangier, with a soupy broth you'll want to spoon over rice. On a deep plate, arrange around the fish:
- 4 slices of salted vegetable (kiam chye), rinsed
- 1 tomato, cut into wedges
- 2 sour plums, lightly crushed
- 4 slices of ginger and 3 soaked shiitake mushrooms, sliced
- ½ block silken tofu, cubed
Pour over 200ml chicken stock mixed with 1 tsp sugar and 1 tbsp Chinese rice wine. Steam for 8–10 minutes, then finish with coriander and sliced red chilli.
How long to steam fish
Steam over rapidly boiling water and start timing once the lid is on.
| Thickness | Steaming time |
|---|---|
| 1cm fillet | 4–5 minutes |
| 2cm fillet | 6–8 minutes |
| 3cm fillet or steak | 9–11 minutes |
| Whole fish, about 600g | 8–10 minutes |
It's done when the flesh has turned opaque all the way through and flakes easily with a chopstick at the thickest part (about 60°C).
How to steam frozen fish fillets
- Thaw them in the fridge for 8–12 hours (overnight). In a hurry, seal the pack in a bag and leave it in cold water for 30–60 minutes, changing the water every 15 minutes.
- Pat them dry before steaming. Fish steamed from frozen turns watery and cooks unevenly.
More on this in our guide to thawing and cooking frozen seafood.
Steamed fish for Chinese New Year
- Leave some on the plate. The tradition of not finishing the fish signals a surplus carried into the new year.
- Fillets are fine for smaller families. Serving a whole fish, head and tail on, means a good start and a good end to the year, but a beautifully plated fillet carries the same wish.
- Make it part of a feast. Pair it with a reunion hotpot. Our steamboat and hotpot guide covers the meats and broths, and the Golden Ocean Feast Bundle adds jumbo scallops and king prawns.
- Order early. The weeks before CNY are the busiest of the year for seafood.
Frequently asked questions
Why does my steamed fish smell fishy?
Usually it's the liquid that collects on the plate. Pour it away before adding the sauce, use fresh ginger, and finish with smoking-hot oil, which lifts the aromatics.
What's the best soy sauce for steamed fish?
Light soy sauce, softened with water and a little sugar, as in the recipe above. Bottled seasoned soy sauce for seafood also works well.
Can I steam salmon the same way?
Yes. Steam a 2.5cm salmon portion for 6–7 minutes and use the same ginger and spring onion finish. See 5 ways to cook salmon.
How do I know when steamed fish is cooked?
The flesh turns opaque all the way through and flakes easily at the thickest part. A thermometer reads about 60°C.
Can I steam fish in a rice cooker?
Yes. Use the steaming tray and start timing once the cooker is steaming. Thicker fillets may need a minute or two longer than in a wok.
Which fish is best for steaming for Chinese New Year?
Grouper is the classic choice for a Hong Kong-style reunion dinner. Red snapper is a close second, and barramundi is ideal for Teochew-style.
Shop the fish in this guide
- Grouper Fillet (300g)
- Red Snapper Fillet (300g)
- Barramundi Fillet (300g)
- Golden Ocean Feast Bundle, a festive seafood set
- Sliced Tioman Fish, for fish soup and steamboat
Related reading
- How to Thaw and Cook Frozen Seafood
- 5 Ways to Cook Salmon
- Steamboat and Hotpot at Home
- How to Thaw Frozen Prawns