Jurong Port Fish Market: A Cook's Guide

Jurong Port Fish Market in Singapore is where the day’s catch comes ashore, and this guide shows you how to turn that fresh seafood into a simple, delicious meal. The market is famous for its wide variety of fish and shellfish, often sold whole or in large portions. This recipe focuses on a classic Singaporean-style steamed fish with ginger and soy, a preparation that lets the freshness of the seafood shine. It works because the gentle steaming keeps the fish moist and flaky, while the aromatic ginger and scallion oil add brightness without overpowering the delicate flavor.

Ingredients

1 whole fish (about 1.5 lb / 700 g), such as sea bass, snapper, or grouper, scaled and gutted (ask the fishmonger to do this)
2 tablespoons (30 ml) soy sauce (use light soy sauce for a more delicate flavor)
1 tablespoon (15 ml) oyster sauce (optional, for extra umami)
1 teaspoon (5 g) sugar
1/2 cup (120 ml) water
2 inches (5 cm) fresh ginger, peeled and cut into thin matchsticks
3 scallions (green onions), white parts cut into thin strips, green parts sliced diagonally
2 tablespoons (30 ml) vegetable oil (such as canola or peanut)
1/4 teaspoon (1 g) white pepper (optional)
Fresh cilantro leaves, for garnish (optional)

Instructions

Prepare the fish: Rinse the fish inside and out under cold running water. Pat it completely dry with paper towels. Using a sharp knife, make 2-3 shallow diagonal slashes on each side of the fish. This helps it cook evenly and allows the seasoning to penetrate.
Season the fish: Rub the fish all over with a pinch of salt and a little white pepper if using. Place half of the ginger matchsticks and a few scallion white strips inside the cavity of the fish. Place the fish on a heatproof plate that fits inside your steamer.
Set up the steamer: Fill a wok or large pot with about 2 inches (5 cm) of water. Place a steaming rack or a small inverted heatproof bowl in the bottom. Bring the water to a rolling boil over high heat.
Steam the fish: Carefully place the plate with the fish onto the rack. Cover the wok/pot with a tight-fitting lid. Steam over high heat for 8-10 minutes, depending on the thickness of the fish. The fish is done when the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C) as checked with a food thermometer (USDA FSIS safe minimum for fish).
Make the sauce: While the fish is steaming, combine the soy sauce, oyster sauce (if using), sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Turn off the heat and keep warm.
Finish the dish: Once the fish is cooked, carefully remove the plate from the steamer (use tongs or oven mitts). Pour off any accumulated liquid from the plate (this can be fishy). Pour the warm sauce evenly over the fish. Scatter the remaining ginger matchsticks and all the scallion greens on top.
Add the aromatic oil: Heat the vegetable oil in a small saucepan until it shimmers (just before it starts to smoke). Carefully pour the hot oil over the ginger and scallions on the fish. You will hear a sizzle—this releases their aroma. Garnish with cilantro if desired. Serve immediately.

Tips

Choosing fish: At the market, look for fish with clear, bright eyes, red gills, and shiny, firm flesh. If you’re not cooking it the same day, ask the fishmonger to pack it on ice and refrigerate it immediately.
Substitutions: No whole fish? Use 4 fillets (about 6 oz / 170 g each) of a firm white fish like cod or halibut. Reduce steaming time to 5-7 minutes. You can also substitute the oyster sauce with hoisin sauce or simply omit it for a lighter sauce.
Don’t over-steam: Over-steaming makes the fish dry and rubbery. Check for doneness at the minimum time; the fish will continue to cook slightly from residual heat after you remove it from the steamer.
Common mistake: Not patting the fish dry before steaming can result in a watery, bland dish. Dry it thoroughly to ensure the sauce adheres and the flavors concentrate.

Serving Suggestions

Serve the steamed fish hot, straight from the plate, with steamed jasmine rice and a side of stir-fried greens like bok choy or kailan. The sauce is delicious spooned over the rice. This dish is also excellent with a simple cucumber salad dressed with rice vinegar and sesame oil. For a complete market-inspired meal, start with a bowl of clear fish broth or a plate of fried calamari.

Variations

Cantonese-style: Add 1-2 tablespoons of black bean sauce to the soy mixture and top with sliced red chilies for a spicy kick.
Thai-style: Replace the soy sauce with fish sauce, add lemongrass and kaffir lime leaves to the steaming liquid, and finish with a squeeze of lime juice and fresh Thai basil.
Teochew-style: Use a lighter hand with the sauce and add preserved salted vegetables (like mustard greens) and sliced tomatoes to the steaming plate for a tangy, savory broth.
For fillets: If using fillets, you can steam them in individual ramekins with a little of the sauce, then broil briefly to brown the top.

Storage and Reheating

Refrigerate any leftover fish in an airtight container within 2 hours of cooking. It will keep for up to 2 days. The fish is best eaten fresh, but if you have leftovers, reheat gently. Place the fish in a microwave-safe dish, cover with a damp paper towel, and microwave on medium power in 30-second intervals until just heated through (to an internal temperature of 165°F / 74°C). Alternatively, reheat in a steamer over boiling water for 3-5 minutes. Be careful not to overheat, as the fish will become dry. The sauce can be stored separately for up to 4 days.

Frequently Asked Questions

Can I use frozen fish from the supermarket? Yes, you can. Thaw the fish overnight in the refrigerator. Pat it dry thoroughly before steaming. Frozen fish that has been properly handled can be just as good as fresh, but for raw preparations like sashimi, always ensure it has been frozen to FDA guidelines.

What if I don’t have a steamer? You can create a makeshift steamer by placing a heatproof plate on a small inverted bowl inside a large pot with a tight-fitting lid. Make sure the water doesn’t touch the plate. Alternatively, you can microwave the fish on a microwave-safe plate, covered with a damp paper towel, for 3-5 minutes, but the texture will be slightly different.

How do I know when the fish is perfectly cooked? The flesh should be opaque and flake easily with a fork. The most reliable method is to insert an instant-read thermometer into the thickest part of the fish; it should read 145°F (63°C). Remember that the fish will continue to cook as it rests, so you can remove it from the steamer when it’s just a few degrees shy of that.

Can I prepare this dish ahead of time? You can prepare the sauce and slice the ginger and scallions a day ahead. Store them separately in the refrigerator. The fish itself should be steamed just before serving for the best texture and flavor.

What can I do with the fish head and bones? Don’t throw them away! They are perfect for making a flavorful fish stock. Simmer the bones and head with water, onion, celery, and peppercorns for 30 minutes, then strain. Use the stock as a base for soups or sauces.

Is it safe to eat the skin? Yes, the skin of steamed fish is safe and often considered a delicacy. It’s rich in collagen and has a pleasant, slightly gelatinous texture. If you prefer not to eat it, it’s easy to peel off after cooking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Jurong Port Fish Market: A Cook’s Guide