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Unveil the Secrets of Cantonese Steamed & Fried Fish in Singapore: Freshness, Cooking Styles, & Sauces

(Eggplant with Meat Floss, Deep Fried Sea Bass with Sweet and Sour Sauce, Braised Abalone and Mushrooms with Seasonal Greens)

(Eggplant with Meat Floss, Deep Fried Sea Bass with Sweet and Sour Sauce, Braised Abalone and Mushrooms with Seasonal Greens)

Step into the enchanting world of Chinese cuisine, where the humble fish takes centre stage and dances across the palates of Singapore diners in a symphony of flavours.

Within the rich tapestry of culinary traditions, fish holds a position of importance, symbolising abundance, prosperity, and good fortune.

From the majestic sea bass to the prized soon hock, each brings a unique character to every table at home and in Chinese restaurants, offering a diverse range of textures and tastes.

So join us as we delve into the artistry of different cooking styles, sauces, and regional influences that elevate Cantonese fish cuisine to extraordinary heights.

Prepare to embark on a journey that will awaken your senses and deepen your appreciation for the cherished role that fish plays in Chinese gastronomy.

Table of Contents


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The Freshness Factor: Elevating Cantonese Fish Cuisine


The impeccable freshness translates into dishes that burst with unrivaled flavours, inviting you to savour every mouthwatering bite.

Exploring the Finest Catch: A Tale of Sea Bass, Soon Hock, and Cod


Each of these varieties offers a distinct charm, appealing to different palates and culinary preferences.

The Sea Bass entices with its delicate sweetness, the Soon Hock dazzles with its gourmet allure, and the Cod enchants with its robust and buttery indulgence.

With such exceptional options, diners are invited to embark on a gastronomic adventure, embracing the tantalising flavours and textures in Zi Char restaurants across Singapore.

Whether you seek elegance, decadence, or an unforgettable dining experience at any Chinese restaurant, these selections hold the key to a culinary journey unlike any other.

Sea Bass: The Epitome of Delicacy


The Sea Bass, known for its tender, flaky white flesh, takes centre stage as a prized choice in Cantonese cuisine.

Renowned for its delicate and mild flavour, the Sea Bass lends itself beautifully to a variety of cooking techniques, allowing its natural essence to shine through.

Its succulent flesh offers a subtle sweetness that harmonises effortlessly with a range of accompanying flavours and sauces.

Its versatility and delicate nature make it an excellent choice for those seeking a refined and nuanced dining experience.

Soon Hock: A Gourmet Sensation


For those with a penchant for gourmet indulgence, the Soon Hock fish presents an unrivaled feast for the senses.

Regarded as a premium delicacy, this freshwater fish is highly sought for its firm, velvety texture and distinctive taste.

With a delicate sweetness, it’s often likened to the essence of the pristine waters it inhabits.

Its luscious flesh lends itself beautifully to various methods, enabling chefs to showcase its inherent qualities while infusing it with complementary flavours.

Diners seeking an extraordinary culinary experience will find themselves captivated by the luxurious charms of the Soon Hock.

Cod: A Treasure from the Deep


With its robust flesh and rich, buttery taste, Cod has become a cherished ingredient in Cantonese cuisine.

The succulent flakes of Cod create a delightful contrast in every bite, offering a satisfying and indulgent experience.

Its versatility shines through as it takes on a multitude of cooking styles, embracing the essence of Cantonese cuisine while showcasing its unique character.

Whether steamed, or fried, Cod exhibits a versatility that lends itself to creative culinary endeavors.

Unveiling the Artistry: The Different Cantonese Cooking Techniques for Fish


In the realm of Cantonese fish cuisine, the artistry lies also in the mastery of cooking techniques that elevate the flavours and textures to new heights.

From the delicate and moist steaming method to the crispy and aromatic frying technique, each cooking technique reveals the versatility of the fish, showcasing its ability to adapt and transform, while offering a unique and memorable dining experience.

Steamed Fish: Preserving the Purity


Steaming is revered for its ability to preserve the natural flavours and textures of the fish, allowing its true essence to shine through.

When a fish is steamed, it undergoes a gentle cooking process that retains its moisture and tenderness.

This method is particularly favoured for delicate fish varieties as it showcases their inherent qualities without overwhelming them.

Steamed fish delights the palate with its clean and subtle flavours, offering a pure and refined dining experience.

The lightness of the steamed preparation allows diners to savour the delicate nuances of the fish, appreciating its natural sweetness and succulence.

For those seeking a wholesome and health-conscious option, steamed fish provides a guilt-free indulgence that exemplifies the beauty of simplicity.

Fried Fish: A Symphony of Crispiness and Flavour


For those who relish the irresistible allure of a crisp and golden exterior, fried fish presents a tantalising choice.

The art of frying brings forth a symphony of textures, transforming the fish into a delectable masterpiece.

The outer coating achieves a delightful crunchiness while sealing in the juiciness of the fish, creating a harmonious contrast that enchants the senses.

With each bite, the crackling sound gives way to succulent flesh, revealing a burst of savoury flavours.

Frying adds an indulgent touch, enabling the fish to absorb the flavours of the marinade, creating a delightful interplay of tastes.

Whether it’s a light and crispy batter or a flavourful crust, fried fish satisfies cravings for a delightful crunch and a delightful burst of umami-rich flavours.

It’s an option that guarantees a gratifying and satisfying dining experience.

Pan-Fried Fish: A Marriage of Texture and Aromas


Pan-frying marries the best of both worlds – the delicate tenderness of steaming and the delightful crispiness of frying.

This method combines a gentle cooking process with a golden sear, resulting in a fish that boasts an enticing contrast of textures.

As the fish sizzles in the pan, a flavourful crust forms on the outside, lending a caramelised touch that enhances its taste.

The interior retains its moistness, ensuring a succulent and juicy bite.

The result is a harmonious symphony of tastes, where the fish takes on a delightful complexity that leaves a lasting impression.

Pan-fried fish offers a balanced indulgence, captivating diners with its enticing aromas and pleasing textural interplay.

Elevating the Flavours: The Art of Sauces


In Cantonese cuisine, sauces are a key decision that can elevate your dish into a symphony of flavours.

The artful combination of sauces will bring out the best in the fish, ensuring a memorable and exquisite dining experience.

Sweet and Sour Sauce: A Harmonious Balance


Among the most beloved and iconic sauces in Cantonese cuisine, the sweet and sour sauce is a perfect embodiment of balance.

It tantalises the taste buds with its contrasting flavours, where sweetness intertwines with a subtle tanginess.

The marriage of sugar and vinegar creates a harmonious symphony, infusing the fish with a delightful burst of flavours.

The sweet and sour sauce adds a vibrant and refreshing dimension, cutting through the richness of the fish for a delightful contrast.

The combination of fruity sweetness and tangy acidity makes this sauce a perennial favourite, appealing to those who appreciate a well-rounded and balanced taste sensation.

In fact, this combination is also often seen in other classic zi char dishes such as Sweet and Sour pork.

Soy Sauce: An Umami Elixir


Soy sauce, the iconic condiment of Chinese cuisine, reigns supreme in its ability to enhance flavours and elevate dishes to new heights.

This umami-rich elixir adds depth and complexity to the dish, infusing the fish with its distinctive savory notes.

The saltiness of the soy sauce complements the natural sweetness of the fish, creating a delectable balance of flavours.

Whether as a marinade, a drizzle, or a dip, soy sauce adds a rich and satisfying umami kick, bringing out the inherent qualities of the fish.

Its versatility makes it a staple in Cantonese cuisine, allowing diners to customize the intensity of flavours to their liking.

Ginger and Spring Onions: A Fragrant Symphony


The aromatic combination of ginger and scallions imparts a delightful fragrance to the fish, elevating its taste profile with its aromatic symphony.

The sharpness of the ginger harmonizes with the mild pungency of scallions, creating a refreshing and zesty flavour profile.

This pairing adds a touch of brightness to the fish, awakening the palate and stimulating the senses.

Its fresh and invigorating notes make it popular for those who appreciate a burst of herbal and aromatic flavours.

Black Bean Sauce: A Savoury Delight



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Black bean sauce, with its robust and savory nature, offers a delightful and distinctive twist to Cantonese fish dishes.

Made from fermented black beans, it brings a depth of umami and a hint of salinity to the fish.

Its complex and intense flavours complement the natural richness of the fish, adding a savory depth that tantalizes the taste buds.

The black bean sauce creates a bold and indulgent culinary experience, enticing those with an appreciation for deep and robust flavours.

Cantonese Vs Teochew: Exploring the Different Styles of Fish Preparation


Each style brings its own distinct character and flavour profile to fish preparations, allowing diners to embark on a diverse culinary journey.

Cantonese Style: Simplicity and Freshness


Cantonese cuisine, known for its focus on preserving the natural flavours of ingredients, has perfected the art of fish in a way that allows its inherent qualities to shine.

And for most Cantonese, steaming reigns supreme as the preferred cooking method.

By gently steaming the fish, its moisture is retained, resulting in a tender and succulent flesh.

Cantonese chefs place great importance on the quality and freshness of the fish, believing that it greatly influences the overall taste and enjoyment of the dish.

Among the choices of fish for Cantonese-style preparations, sea bass stands out with its mild and clean flavour.

The pristine white flesh of the sea bass beautifully absorbs the subtle flavours of ginger, spring onions, and soy sauce, culminating in a symphony of simplicity and elegance on the plate.

Teochew Style: Celebrating Simplicity with a Tangy Twist


Teochew style, on the other hand, embraces a lighter touch, often incorporating tangy flavours and refreshing ingredients that awakens the palate.

Originating from the coastal region of China, Teochew cuisine showcases a distinctive blend of simplicity and tanginess.

In Teochew-style cooking, fish is often served in a clear and tangy broth known as “Teochew-style fish soup.”

This unique broth is created by combining ingredients such as tomatoes, salted vegetables, and preserved plums, imparting a tart and tangy essence to the dish.

The harmony of tastes derived from this combination complements the natural sweetness of the fish.

For Teochew-style preparations, soon hock is a popular choice.

Its firm and succulent flesh holds up well in the broth, creating a delightful medley of flavours.

Hokkien Style: The Essence of Hearty Flavours


The complexity in Hokkien cuisine make it a sought-after choice for those who appreciate bold and satisfying culinary creations.

Originating from the Fujian province in China, Hokkien cuisine showcases a rich tapestry of tastes that capture the essence of hearty flavours.

One of the hallmark techniques in Hokkien cooking is “red braising,” which simmers the fish in a soy sauce-based broth infused with aromatic spices and herbs.

This cooking method results in tender and succulent fish that has absorbed the savory and fragrant essence of the broth.

The choice of fish in Hokkien-style preparations often includes garoupa, known for its firm and meaty texture that holds up well to the robust flavours.

The fish is generously coated in the flavourful braising sauce, which includes ingredients like soy sauce, rock sugar, star anise, and cinnamon.

This creates a luscious taste profile that appeals to those seeking a more robust and indulgent fish dish.

Hokkien-style fish dishes are often enjoyed with a variety of accompaniments, such as braised mushrooms, tofu, and vegetables, which further enhance the overall taste experience.

Where to Enjoy Your Fish Dishes in Singapore


We invite you to experience the symphony of Cantonese fish delights at JU Signatures.

Immerse yourself in the cultural significance of fish, savour the freshest catches, and indulge in the diverse cooking styles and exquisite sauces that define Cantonese cuisine.

And for a limited time, you can enjoy 50% off our Deep Fried Sea Bass with soy or sweet and sour sauce.

Chef Wong Kok Shyong

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