What Is Cream Dory? The Honest Guide to Dory Fish in Singapore (and How to Cook It)
Cream dory is the fish most Singapore households buy without thinking about it. It is boneless, mild, cheap per kilo and the fish children eat without complaint. It is also the fish most likely to stick to the pan and break into flakes. Both facts come from what dory actually is. Once you know that, it is easy to cook well, and easy to know when to buy something else.
Quick answer
Cream dory, sold in Singapore as "dory" or "cream dory", is pangasius: a freshwater fish farmed mainly in Vietnam. It is not John Dory, which is a sea fish. It has a soft, mild, delicate flesh, so dust it lightly in flour before pan-frying, cook it in a hot pan for 2 to 3 minutes a side, and do not move it until it releases.
What cream dory actually is
Pangasius is a freshwater fish farmed in the Mekong Delta in Vietnam and sold around the world as basa, swai, river cobbler and, in Singapore and Malaysia, cream dory. The name is a trade name. True John Dory is a flat sea fish caught off Europe, Australia and New Zealand, with firm white flesh and a price several times higher. If a restaurant menu says "dory" with no other detail, it is almost always pangasius.
There is nothing wrong with that. Pangasius is boneless, consistent and mild, and it suits a lot of home cooking. It just behaves differently from firm sea fish, and the cooking needs to allow for it.
Why dory falls apart in the pan
Dory flesh is soft and high in moisture, with very little connective tissue holding the flakes together. Put a bare fillet into a pan and the surface sticks before it has set, so it tears when you turn it. It also releases water as it cooks, which steams the fish instead of browning it. The fixes are simple:
- Thaw it properly and dry it. Thaw in the fridge, then press the fillet between kitchen towels. Surface water is the main cause of a soggy result.
- Dust it. A thin coat of flour or cornflour forms a shell that holds the fillet together and browns.
- Use a hot pan and leave it alone. Medium-high heat, a little oil, 2 to 3 minutes before the first turn. It will release from the pan when the crust has set.
- Turn once. Every extra turn is another chance to break it.
Four ways to cook dory that suit it
1. Dust and sear, with lemon butter
Season, dust in flour, sear 2 to 3 minutes a side. Finish with a knob of butter and lemon juice in the pan. Ready in about 10 minutes from thawed.
2. Fish and chips in the air fryer
Dip in beaten egg, then panko, spray lightly with oil and air fry at 200°C for 10 to 12 minutes, turning once. The crumb protects the delicate flesh.
3. Steamed with ginger and soy
Steam over boiling water for 6 to 8 minutes for a 2cm fillet. Top with shredded ginger and spring onion, pour over hot oil and a spoon of light soy. Lift it out on the plate it was steamed on so it does not break.
4. Fish porridge or bee hoon soup
Slice it into thick pieces and drop it into the hot soup at the very end, off the boil. Two minutes of residual heat is enough. Boiling it hard turns it to flakes.
Shop this fish
Cut in our own butchery. Order by 11pm for next-day delivery, six days a week. Delivered in our own refrigerated trucks. Free delivery above S$65.
When to buy a different fish
Dory is the wrong choice when the fish needs to hold its shape through long cooking or vigorous stirring, or when it is the centrepiece of the meal.
| Fish | Texture | Best for |
|---|---|---|
| Cream dory | Soft, mild, delicate | Fish and chips, quick pan-fry, children's meals |
| Barramundi | Medium-firm, skin crisps well | Crispy-skin pan-fry, Teochew steaming |
| Red snapper | Fine, sweet flakes | Steaming, assam and curry |
| Grouper | Firm, slightly gelatinous | Hong Kong-style steamed fish, soups |
For a reunion dinner or a steamed fish the family will judge you on, read the best fish for steaming.
Firmer fish for steaming and curries
Grouper FilletView and add to cart
Red Snapper FilletView and add to cart
Barramundi FilletView and add to cart
Cut in our own butchery. Order by 11pm for next-day delivery, six days a week. Delivered in our own refrigerated trucks. Free delivery above S$65.
A note on "gross weight"
Frozen fish fillets are coated in a thin layer of ice, called a glaze, to stop freezer burn. That is why our dory is labelled 1kg gross weight: the figure includes the glaze. It is standard across the frozen fish trade. We would rather tell you than let you find out on the kitchen scale.
Our seafood is delivered frozen in our own refrigerated trucks. Browse the full seafood collection, or read how to thaw frozen seafood.
Frequently asked questions
Is cream dory the same as John Dory?
No. Cream dory sold in Singapore is pangasius, a freshwater fish farmed mainly in Vietnam. John Dory is a different sea fish with firmer flesh and a much higher price.
Is dory fish healthy?
Dory is a lean, high-protein white fish that is low in fat. It is lower in omega-3 than oily fish such as salmon, so it works well as an everyday fish alongside oilier ones.
Why does my dory fish turn mushy?
Dory is soft and high in moisture. Thaw it in the fridge, pat it completely dry, dust it in flour and sear it in a hot pan without moving it, turning only once.
How long do you pan-fry dory fish?
Two to three minutes per side in a hot pan with a little oil for a thawed 1.5 to 2cm fillet, after dusting it in flour.
Can you cook dory from frozen?
You can, but it releases more water and is harder to brown. For the best texture, thaw it in the fridge overnight and pat it dry.