Steamed White Fish, Ginger and Scallion Style

This is the fish dish most Singaporean households already know, and there's a reason it's stayed a staple across generations, steaming is about as gentle a cooking method as exists, it keeps the omega-3s intact and the fish tender rather than dried out, and it needs almost no active skill beyond timing.

What you'll need

• 1 whole white fish (garoupa, threadfin, or a similar firm white fish) or 2 fillets
• A few slices of ginger, plus extra julienned for garnish
• 2 stalks spring onion, sliced
• Sea salt
• A splash of shaoxing wine, if you have it

How to make it

Lay a few ginger slices on a heatproof plate, place the fish on top, and steam over boiling water, roughly 8 to 10 minutes for fillets or up to 15 for a whole fish, until the flesh turns opaque and flakes easily with a fork rather than looking translucent or glassy in the centre. Drain off the liquid that collects on the plate, scatter the julienned ginger and spring onion over the fish, and season with sea salt.

Why steaming specifically

Compared to frying, steaming doesn't introduce extra oil or push the fish past the point where it dries out, which matters because overcooked fish loses texture fast. Checking doneness by how easily it flakes is more reliable than timing alone, every fish and every steamer runs a little differently.

A weeknight staple that happens to also be one of the better ways to hit your omega-3 target.