Craving the flavours of your favourite hawker centre but don't fancy braving the crowds? We've got you covered! This article explores some of the most iconic classic Singaporean dishes, from spicy sambal stingray to fragrant fish head curry, that you can easily recreate in your kitchen.
With Seaco's extensive range of fresh and frozen fish, seafood, and shellfish, bringing these classic flavours to your dining table has never been easier. Perfect for those looking to add a local touch to their meals, let's dive into these fantastic seafood recipe ideas!
1. Black Pepper Crab Recipe: For spicy lovers
For the adventurous home cooks, why not try your hand at Black Pepper Crab? As one of the most classic Singaporean dishes, this features succulent crab coated in a rich and intensely flavourful black pepper sauce. Find our black pepper crab recipe for detailed instructions.
Ingredients:
- 2 large live crabs (preferably Sri Lankan or mud crabs; cleaned, split, and prepped)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 10-12 cloves garlic, finely chopped or minced
- 2-3 fresh red chillies, chopped (optional, for extra heat)
- 1 tablespoon ginger, finely chopped
- 2-3 tablespoons black peppercorns, coarsely ground (adjust to taste)
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2-3 tablespoons water or chicken stock (for the sauce)
- 1-2 stalks spring onions, chopped (for garnish)
- 1 tablespoon cilantro (optional, for garnish)
- Cornstarch
Instructions:
1. Make the Saucy Goodness:
- Heat up a wok or large pan.
- Toast the black and white peppercorns until they're fragrant.
- Add the garlic and ginger, and fry them till they smell amazing.
- Pour in the oyster sauce, soy sauce, sugar, and water. Let it simmer for about 5 minutes.
- Mix cornstarch with water and stir it into the sauce to thicken it up.
2. Cook the Crab:
- Toss the crab pieces into the sauce and cook them for 5-7 minutes, or until they're cooked through and the sauce is thick and delicious.
3. Serve Up:
- Plate up the crab and drizzle it with that yummy sauce.
- Garnish with some chopped spring onions and coriander.
- Serve it hot with steamed buns or rice to soak up all that flavour.
2. Whole Rainbow Trout Salmon Fillet with Lemon and Dill
The fish is roasted to golden perfection and served with a bright and zesty lemon and dill sauce. This simple yet sophisticated dish is perfect for a special occasion or a weeknight dinner.
Ingredients:
- 2 Rainbow Trout Fillet
- 2 tablespoons olive oil
- 1 lemon (zested and thinly sliced)
- 1 tablespoon fresh dill (finely chopped, or more to taste)
- 1-2 sprigs fresh thyme (optional, for extra herb flavour)
- 3 cloves garlic, minced
- 1 tablespoon butter (optional, for richness)
- Salt and freshly ground black pepper, to taste
- Lemon wedges (for serving)
- Extra fresh dill (for garnish)
Instructions:
1. Prep the Trout:
- Give your trout a good rinse and pat it dry with kitchen paper.
- Season it inside and out with salt and pepper.
2. Get it Roasting:
- Drizzle the trout with olive oil.
- Place it on a baking tray lined with baking paper.
- Pop it into a preheated oven at 180°C (350°F) and roast for 25-30 minutes or until the fish flakes easily with a fork.
3. Serve Up:
- Transfer the trout to a serving platter.
- Garnish with extra dill and lemon slices.
- Serve immediately with your favourite sides, like roasted vegetables or a fresh salad.
Top Tip: To ensure the fish cooks evenly, score the skin of the fish with a sharp knife before roasting. This will also help the flavours of the lemon and dill to penetrate the flesh.
3. Oyster Omelette Recipe: Master the Hawker Centre Favourite
This hawker centre favourite is a delicious combination of textures and flavours. Freshly shucked oysters are cooked with a starchy batter until crispy on the outside and gooey on the inside, creating a delightful contrast. It's then served with a tangy chilli sauce for dipping. Follow our oyster omelette recipe to perfect this classic.
Ingredients:
- 12 - 15 Fresh oysters
- 2 large eggs
- 1/4 cup tapioca flour (or cornstarch)
- 1/4 cup water (or stock for more flavour)
- 2 tablespoons vegetable oil (or more, for frying)
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 2-3 fresh chilli peppers (optional, finely chopped for heat)
- 1/4 cup spring onions, chopped (for garnish)
- 1-2 tablespoons cilantro, chopped (optional for garnish)
- Salt and freshly ground black pepper, to taste
Instructions:
1. Prep the Oysters:
- Shuck the oysters and rinse them well.
- Drain them and set aside.
2. Make the Batter:
- Whisk together the eggs, starch, salt, and pepper until smooth.
3. Cook the Omelette:
- Heat a non-stick pan over medium heat.
- Add a bit of oil and swirl it around to coat the pan.
- Pour in the egg batter and let it set slightly.
- Scatter the oysters evenly over the omelette.
- Once the bottom is set, flip the omelette over.
- Cook for a few more minutes until both sides are golden brown.
4. Serve Up:
- Cut the omelette into bite-sized pieces.
- Serve hot with a sprinkle of pepper and a squeeze of lime or lemon.
Top Tip: The key to a perfect oyster omelette is to get the pan nice and hot before adding the batter. This will ensure a crispy and golden brown exterior.
4. Cereal Prawn Recipe: Sweet and Savoury Delight
This cereal prawn recipe is one of the most crowd-pleasing, classic Singaporean dishes that's perfect for sharing. Juicy prawns are deep-fried until golden and crispy, then coated in a fragrant mixture of toasted cereal and curry leaves. Sweet, savoury, and incredibly moreish!
Ingredients:
- 12-15 large Prawns (shelled, deveined, and heads on or off, as preferred)
- 2 tablespoons cornflour (cornstarch)
- 1 tablespoon vegetable oil (for frying)
- 1/2 cup crispy cereal (such as cornflakes, or an Asian "Nestum" cereal)
- 2-3 fresh red chillies, sliced (optional, for heat)
- 3-4 cloves garlic, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions:
1. Prep the Prawns:
- Peel and devein the prawns, leaving the tails intact.
- Season them with salt and pepper.
2. Make the Batter:
- Whisk together the egg and cornflour until smooth.
3. Coat the Prawns:
- Dip each prawn into the batter, then coat it generously with crushed cereal.
4. Fry the Prawns:
- Heat oil in a deep fryer or wok.
- Carefully fry the coated prawns until golden brown and crispy.
- Remove them and drain on paper towels.
5. Serve Up:
- Serve the crispy cereal prawns hot with your favourite dipping sauce, such as sweet chilli sauce or mayonnaise.
Top Tip: For extra flavour, fry the curry leaves in butter until fragrant before adding the cereal. Check out our cereal prawn recipe for a step-by-step guide.
5. Steamed Cod Fish Recipe: Simple and Delicious
This steamed cod fish recipe is a testament to the beauty of simplicity. Fresh cod fillets are steamed to perfection with ginger and spring onion, resulting in a delicate and flavourful dish that's light yet satisfying.
Ingredients:
- 2 Cod fillets (fresh or frozen)
- 1-2 tablespoons soy sauce (light or all-purpose)
- 2-3 slices of ginger (about 1/4 inch thick, julienned)
- 2-3 cloves garlic, thinly sliced
- 2 spring onions (scallions), cut into 2-inch lengths
- 1 tablespoon Shaoxing wine or dry sherry (optional, for extra flavour)
- 1/2 teaspoon sugar (optional, for balancing flavours)
- 1/2 teaspoon white pepper (or black pepper)
Instructions:
1. Prep the Fish:
- Rinse the cod fish fillets and pat them dry with kitchen paper.
- Place them in a heatproof dish.
2. Make the Sauce:
- Mince the ginger and slice the spring onions.
- Combine soy sauce, Shaoxing wine, light soy sauce, sugar, and cornstarch in a bowl.
- Pour the sauce over the fish.
3. Steam the Fish:
- Place the dish in a steamer and steam for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Serve Up:
- Garnish with the remaining spring onions and serve hot with steamed rice.
Top Tip: To ensure the cod remains moist, be careful not to overcook it. Steam just until the fish is opaque and flakes easily with a fork.
Seaco: Your One-Stop Shop for Fresh, Frozen and Live Seafood
Ready to recreate these classic Singaporean dishes in your kitchen? Seaco offers a wide variety of fresh and frozen seafood delivered straight to your doorstep. From sustainably sourced fish to plump prawns and live crabs, you'll find everything you need to create a delicious and authentic meal. Head over to our website to browse our selection and place your order today!
FAQs
1. Can I use frozen seafood for these recipes?
Absolutely! While fresh seafood is always preferred, frozen seafood can be a great alternative, especially for dishes like cereal prawns or fish head curry. Just be sure to thaw the seafood completely before cooking.
2. Where can I find good quality seafood in Singapore?
Seaco offers a wide range of fresh and frozen seafood delivered straight to your doorstep. We pride ourselves on sourcing high-quality, sustainable seafood so you can enjoy delicious meals with peace of mind. Visit our website to learn more!