Soon hock in black bean sauce

    Soon hock is a type of fish that can be quite expensive in Singapore due to its fine flesh and absence of fishy smell. It is usually steamed.

    Central Region, Singapore
    1 person made this


    • 2 tbsp spicy black bean sauce
    • 500g whole soon hock
    • 2 cloves garlic, chopped
    • 4 slices ginger, chopped
    • 50ml water
    • Cilantro for garnish


    1. Oil a frying pan and fry the black bean sauce until it is fragrant. Remove.
    2. Place the soon hock on a large plate and pour the black bean sauce over it. Sprinkle the garlic, ginger and water over the fish.
    3. Fill a wok 1/3 with water and allow the water to boil.
    4. Place the plate with the soon hock on a plate stand in the wok and steam for 8-10 minutes.
    5. Remove from wok and garnish with cilantro. Serve.

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