Fish Recipes & Cooking Tips

Here are some fish recipes and cooking tips, including those contributed or recommended by customers of The Sampan Catch:

[SPECIAL FEATURE] Pan Seared Sea Bass, Roasted New Potatoes, Beurre Blanc Sauce
by Chef Nixon Low (former head chef of Portico) 

Chef Nixon Low has kindly shared the recipe for this beautiful dish with customers of The Sampan Catch.  A dish to impress, made with Extra-Large Barramundi / Sea Bass fillets, fresh from our farm.

Honey Grilled Snapper

Grilled Honey SnapperHoney and fish seem an unusual combination. Ms Low from Ang Mo Kio recommended this interesting recipe from Say My Kitchen. She adapted the recipe for her Honey Grilled Snapper. Everyone at home loved the dish!

Mango Salsa (for serving with baked Mangrove Jack)

Check out this 5-star mango salsa recipe from recommended by Priscilla N., Upper Thomson area.  She served this salsa with baked Mangrove Jack and the fish was "gone in no time"! She suggests leaving out the avocado. (We've tried Japanese cucumber in place of avocado - refreshingly yummy!)

Baked Whole Snapper with Lemon Grass and Fresh Dill

Rub turmeric, ginger powder, a little home-made chilli paste, mixed herbs and salt on the fish.  Add lemon grass stalks to cavity together with fresh dill. Roast at 200°C for about 20 minutes or until fish is cooked.  Serve with vegetable chutney.  Recipe courtesy of Jesslyn F., Bukit Batok.

Baked Fish with Tomatoes and Olive Oil

An "easy-peasy" recipe contributed by Ms Ong, Holland Road area, who cooked this dish using fillets from the Pearl Grouper Extra-Large.  Sprinkle some flour on fillet and pan-fry fillet.  Transfer to oven dish with tomatoes, olive oil, wine, capers, olives, garlic and herbs to taste.  Add salt and pepper.  Pop into oven.

Fried Grouper with Vegetables

Regular customer Mdm Ng, Serangoon Gardens uses this recipe to cook these fishes Chinese restaurant-style - Pearl Grouper Super-Size or Pearl Grouper Extra-Large:

"Wash the fish steak and mix with a little salt, egg white and cornstarch. Cut the carrot into thin slices and cut each mushroom into two or three pieces. Fry the fish pieces until lightly golden; scoop out and drain. Pour off the excess oil leaving about 2 tablespoons in the wok. Stir-fry the ginger root, onions, greens, mushrooms and carrot. Add salt, blend well. Now add the fish pieces with soy sauce, rice wine or sherry and sugar. Stir gently for 3 minutes, then thicken the gravy with cornstarch mixed with a little water. Finally add sesame seed oil and serve while still hot."

Steamed Grouper - a simple recipe

"I would like to share my simple recipe for cooking the Grouper. Do not wash the fish as it has already been cleaned, scaled and gutted before delivery. Washing will remove the natural taste of the fish. Rub a bit of salt on both sides of the fish and steam it for 15 minutes. After the fish has been steamed, place some spring onion and sliced ginger stripes on top of the fish and pour a small amount of hot cooking oil onto it. Add a dash of soy sauce and its ready to serve. Do not throw away the simple fish gravy, as it is equally nutritious and delicious!"- Mdm Ng, Serangoon Gardens

Steamed Grouper - with mushroom and Chinese parsley

"1 tablespoon XO, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce.  Add some water and sprinkle strips of mushroom. Steam for 20 minutes then add chopped parsley. And ginger strips as well.  Serve."  - Sheryl L., Serangoon

Pan-frying Sea Bass (Barramundi) fillets

Mdm Yeo, Braddell View recommends these cooking tips in for pan-frying fillets from the Extra-Large Barramundi till the skin is crispy and golden.

Other useful links for cooking your farm-fresh fish:

Cantonese-style steamed fish from

Versatile recipe for oven-roasted snapper from the Food & Wine website

Gordon Ramsay's sea bass with sorrel sauce video

How to make fish broth that doesn't taste fishy from

Chinese fish stock recipes (trying using farm-fresh heads/bones instead of whole fish)  from