What are the best fish dishes in Hong Kong?

Based on diner recommendations, the best fish dish in Hong Kong is at Zuicho. We compared 41 restaurants serving fish dishes.

How much do fish dishes cost in Hong Kong?

Fish dish prices in Hong Kong range from HKD8.00 to HKD4128.00 across 41 restaurants.

All Ingredients in Hong Kong

Best Fish Dishes in Hong Kong

41 restaurants compared

Price range: HKD8.00 – HKD4128.00

Avg recommendation: 87%

Top 5 Fish Dishes in Hong Kong (Quick Answer)

Based on diner recommendations across 41 restaurants:

Raw Sashimi Course at Zuicho (Sheung Wan)
Toyosu Market Sashimi Selection at Sushi Saito (Central)
Steamed Mandarin Fish With Pickled Chili (Large) at Chuan Palace, HKD528.00 (Mong Kok)
Steamed Seasonal Fish Course at Zuicho (Sheung Wan)
Tokyo Market Fish Selection at Udatsu Sushi (Tsim Sha Tsui)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 41 Fish Dishes

Raw Sashimi Course

Zuicho

Sheung Wan·$$$

Multiple cuts of premium sashimi showcasing texture and colour contrast.

Tip: Watch the knife cuts on the sashimi — the angles and widths are intentional. Thinner cuts melt faster; thicker cuts build texture layering on your palate.

Toyosu Market Sashimi Selection

Sushi Saito

Central·$$$$

Premium raw fish sourced that morning from Tokyo and transported same-day.

Tip: Ask for counter seating when you book if available — watching Chef Saito prepare each piece adds immensely to the experience.

Steamed Mandarin Fish With Pickled Chili (Large)

Chuan Palace

Mong Kok·$$

HKD528.00

Steamed whole mandarin fish topped with tangy pickled red chilies.

Tip: Great if you prefer steamed over braised. The pickled chilies add punch without overwhelming the delicate fish.

Steamed Seasonal Fish Course

Zuicho

Sheung Wan·$$$

Delicate steamed fish with complementary broth and seasonal vegetables.

Tip: This course arrives halfway through dinner — it's intentionally warming and restorative before the final raw/cooked courses. Appreciate it as a palate reset.

Tokyo Market Fish Selection

Udatsu Sushi

Tsim Sha Tsui·$$$

Daily catch sourced from Toyosu Market and flown same-day to Hong Kong.

Tip: Ask Chef Udatsu about the day's fish selections — he loves discussing the morning's procurement and why he chose specific pieces for your service.

Wild-Caught Fish Selection

Sushi Mamoru

Wan Chai·$$$

Premium fish sourced from sustainable wild fisheries, not farmed.

Tip: Chef Chiba deliberately sources wild-caught fish from sustainable sources. This restaurant's commitment to environmental responsibility adds another layer to why dining here matters.

Ceviche

Beef Bar

Central·$$$

HKD228.00

Fresh fish cured in citrus juice with avocado, chili, and lime.

Tip: Order this if you want non-beef. It's as refined as any appetizer and shows Beef Bar isn't one-note.

Grilled Kinki Fish in Kombu Broth

Sushi Shikon

Central·$$$$

Grilled kinki head and collar served in a rich kelp and seafood stock.

Tip: Don't skip this course — it appears mid-meal as a warming, restorative palate transition. The broth can be finished after eating the fish.

Fish Head with Yellow and Red Chillies

Hunan Bistro

Causeway Bay·$$

HKD248.00

Braised fish head cut into manageable pieces with yellow and red chilli sauce.

Tip: Ask Jane (the owner) to tell you why she loves this — her passion for the dish is infectious and helps you understand Hunanese cooking.

#10

Seasonal White Fish

Sushi Saito

Central·$$$$

Premium white fish rotating with season — typically flounder, sea bream or snapper.

Tip: This course represents true Edomae technique — simplicity, precision, respect for the ingredient. No tricks, no heavy sauces.

#11

Cart Noodles with Fish Slices

Wing Kee Noodles

Causeway Bay·$

HKD34.00

Light noodles topped with thin slices of fish.

Tip: Great option if you want protein but prefer something less heavy than the chicken wings.

#12

Seasonal Fish Preparation

Wagyu Takumi

Wan Chai·$$$

Refined French-Japanese fusion preparation of seasonal fish.

Tip: This course showcases Chef Konishi's European training — the sauce complexity and plate composition reflect fine dining French technique, adapted for Japanese ingredients.

#13

Seasonal Sashimi Course

Tenku RyuGin

Tsim Sha Tsui·$$$$

Multiple cuts of premium sashimi showcasing seasonal fish varieties.

Tip: Pay attention to knife cuts and arrangement. The thickness of each sashimi piece is intentional — designed for how it sits on the palate.

#14

Mandarin Fish With Green Chili & Sichuan Peppercorn (Large)

Chuan Palace

Mong Kok·$$

HKD528.00

Braised mandarin fish with fresh green chili and numbing Sichuan peppercorn.

Tip: If you prefer fresh chili over dried, this version is brighter and less smoky than the traditional Sichuan version.

#15

Seasonal Raw Fish Course

Minato

Wan Chai·$$$

Premium sashimi and sushi introducing contrast before and after cooked courses.

Tip: The interplay between raw and cooked courses is intentional — it demonstrates breadth of Japanese technique and prevents palate monotony.

#16

Lion Head Croaker with Yellow Wine Sauce and Abalone Sauce Fish Maw Rice

WING

Hong Kong Island·$$$$

HKD388.00

Steamed whole fish with Shaoxing wine reduction, served on a bed of rice bound with premium fish maw broth

Tip: The fish should be just cooked through; if the flesh is translucent, request a re-fire

#17

Pan-Fried Garoupa Fillet

Spring Moon

Tsim Sha Tsui·$$$$

HKD358.00

Tender white fish fillet pan-fried until golden, served with a light soy-ginger sauce and seasonal vegetables. Flakes apart with a fork.

Tip: This is an excellent main if you want something refined but not as heavy as the duck or beef

#18

Spicy Fish Balls

Block 18 Doggie's Noodles

Jordan·$

HKD23.00

Springy fish balls in a light chili-spiked broth with noodles. A quick, affordable bite.

Tip: These cook fast and are ideal if you're in a hurry.

#19

Fish Maw & Shark's Fin Dumpling (3 pieces)

Lin Heung Lau TST

Tsim Sha Tsui·$$

HKD68.00

Premium steamed dumpling with reconstituted fish maw and shredded shark's fin in delicate wrapper

Tip: Premium pricing reflects ingredient cost; order if you're curious about luxury dim sum items

#20

Penang Assam Laksa

Café Malacca

Shek Tong Tsui·$$

HKD138.00

Tangy and light soup-based laksa with fish paste, tamarind, and rice noodles. More acidic than the coconut version, topped with fried shallots and cilantro.

Tip: This is less heavy than Singapore laksa. Good option at lunch if you don't want to feel weighed down by afternoon. Pairs well with fresh lime squeezed in.

#21

Rainbow Trout Nilgiri Korma

Leela

Causeway Bay·$$$

HKD278.00

Delicate rainbow trout in a green cilantro and coconut korma. The fish is poached, not fried, so it's light and flaky inside the creamy sauce. Served with rice.

Tip: This is the most approachable dish on the menu if you're not into heavy spices. The cilantro is the star—it's vibrant and not overly aggressive.

#22

Fish Sausage (Gaai Chung)

Keung Kee

Sham Shui Po·$

HKD62.00

Pork and fish stuffed sausage casing, sliced and stir-fried with light soy and aromatics.

Tip: Ask for extra char if you like crispy edges. They'll oblige if you ask nicely.

#23

Main Course - Fish or Meat

Louise by Chef Julien Royer

Central·$$$

HKD428.00

Seasonal proteins prepared with classical French technique. Usually 2-3 options daily.

Tip: Seafood and meat are both reliable here. The quality of ingredients is consistent. Ask about the day's catch.

#24

Steamed Fish Maw in Black Bean Sauce

Kam Kong

Mong Kok·$$

HKD38.00

Delicate fish maw steamed with savory black bean sauce

Tip: A rare item nowadays - the texture of fish maw takes getting used to but fans swear by it for its subtle flavor

#25

Seafood Tsukemen

Tsukemen Gyorai

Wan Chai·$$

HKD72.00

Dipping broth enhanced with fish essence from sardines, mackerel, anchovies, and bonito

Tip: The seafood notes are subtle but critical—this is where Gyorai's signature broth shines

#26

Fish Ball Soup

destination Street Night Market

Yau Ma Tei·$

HKD48.00

Springy handmade fish balls in a savory broth with Chinese greens and noodles.

Tip: Slurp them—that's not impolite here; it's expected.

#27

Seven-Course Seafood-Heavy Menu

Caprice

Central·$$$$

HKD4128.00

Emphasizes sustainable seafood throughout seven courses. Includes lobster and ocean proteins as focal points.

Tip: Choose this if you love seafood and want Caprice's classics with a marine focus. The lobster course is notable.

#28

Braised Pomelo Skin with Fishballs

Man Kee Cart Noodles

Sham Shui Po·$

HKD8.00

A unique topping combining braised citrus peel with fishballs in a sweet and savory balance. Unusual but addictive.

Tip: This sounds weird but tastes balanced. The pomelo peel has a fruity, slightly bitter note against the umami of the fishballs. Try it once.

#29

Fish Ball Soup

Temple Street Night Market

Yau Ma Tei·$

HKD48.00

Springy handmade fish balls in a savory broth with Chinese greens and noodles.

Tip: Some vendors make their own; others buy wholesale. The homemade ones have a softer bounce.

#30

Fishball Noodles

Tsim Chai Kee Noodle

Central·$

HKD36.00

Handmade fishballs so springy they bounce on your spoon. They're made from ground fish that's been pounded with lard and seasonings, giving them their distinctive bouncy texture. The broth is the same pork-prawn combination as the wonton noodles.

Tip: Cheapest full bowl here. Perfect if you want the Tsim Chai Kee experience without dropping HKD 50.

#31

Grilled Halibut & Lime Leaf Chicken

Ăn Chơi

Sheung Wan·$$

Two grilled proteins served with jasmine rice, pickled vegetables, fish sauce dip, and fresh herbs

Tip: The fish sauce dip is pungent. It's meant to be used sparingly—a little goes a long way for umami punch

#32

Slow-Cooked Fish with Asian Aromatics

Ta Vie

Central·$$$$

HKD580.00

Delicate fish cooked sous-vide, finished with seasonal Asian herbs and light broth

Tip: The cooking precision is remarkable - every piece of fish is exactly the same temperature

#33

Pan-Seared Barramundi with Hollandaise

Henry's

Stanley·$$$

HKD228.00

Fresh barramundi fillet, crispy skin on bottom, topped with silky hollandaise sauce and seasonal vegetables

Tip: Eat the skin first while it's crispy; by the end of the meal it softens from the sauce

#34

Threadfin with Homemade Wide Rice Noodles and Spicy Carrot Sauce

Path

Tsim Sha Tsui·$$$$

HKD168.00

Steamed threadfin atop fresh wide rice noodles, dressed lightly with carrot sauce (mildly spiced)

Tip: The threadfin is a seasonal fish; if it's off-menu, the catch did not meet quality standards

#3593% recommend

Grilled Seasonal Fish

Tenku RyuGin

Tsim Sha Tsui·$$$$

Premium fish grilled whole or in fillets, served with seasonal vegetables.

Tip: The grilled fish course demonstrates classical Japanese technique — respecting the ingredient, minimal intervention, perfect heat control.

#3689% recommend

Grilled Aka Isaki Red Grunt Fish

Ronin

Central·$$$

HKD180.00

Whole red grunt fish grilled over charcoal with balanced marination.

Tip: Ask the server for grilled fish recommendations—they change daily based on what's fresh from the market.

#3787% recommend

Whole Braised Fish

Jesse Restaurant

Wan Chai·$$

HKD138.00

Whole fish braised in a savory soy-based sauce until meltingly tender.

Tip: Call ahead to order whole fish — they need time to prepare it and it sells out nightly during peak hours.

#3886% recommend

Kanpachi Amberjack Sashimi

Ronin

Central·$$$

HKD90.00

Two thick slices of kanpachi with sesame and negi soy marination.

Tip: The marinade here is the key—don't skip this if you like umami-forward raw fish.

#3985% recommend

Sichuan Style Stewed Mandarin Fish (Large)

Chuan Palace

Mong Kok·$$

HKD528.00

Whole mandarin fish braised with Sichuan peppercorn, chili, and aromatics.

Tip: Ask for your preferred spice level — they can adjust the heat to your preference.

#4084% recommend

Tai Sea Bream Sashimi

Ronin

Central·$$$

HKD90.00

Thick sea bream slices with yuzu zest to brighten the delicate white fish.

Tip: The yuzu is fresh-squeezed here, not bottled. It makes a real difference in the brightness.

#4182% recommend

Handmade Fish Balls

Jin He Chiu Chow

Yau Ma Tei·$$

HKD42.00

Bouncy fish balls made fresh daily with Chiu Chow seasoning.

Tip: Order these as an appetizer — they're handmade and represent traditional Chiu Chow snack culture.