What are the best fish dishes in Singapore?

Based on diner recommendations, the best fish dish in Singapore is at Tampines Round Market & Food Centre. We compared 53 restaurants serving fish dishes.

How much do fish dishes cost in Singapore?

Fish dish prices in Singapore range from SGD3.00 to SGD398.00 across 53 restaurants.

All Ingredients in Singapore

Best Fish Dishes in Singapore

53 restaurants compared

Price range: SGD3.00 – SGD398.00

Avg recommendation: 91%

Top 5 Fish Dishes in Singapore (Quick Answer)

Based on diner recommendations across 53 restaurants:

137 Lor Mee Prawn Mee at Tampines Round Market & Food Centre, SGD4.50 (Tampines)
Otak Otak at House of Peranakan Petit, SGD12.00 (Tiong Bahru)
Steamed Live Fish of the Day at Mellben Seafood, SGD32.00 (Ang Mo Kio)
Yellowtail (Buri) with Tomato Essence and Red Onion at Basque Kitchen by Aitor, SGD28.00 (Raffles Place)
Grilled Grouper at Bedok 85 Fengshan BBQ Stingray, SGD18.00 (Bedok)

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

All 53 Fish Dishes

137 Lor Mee Prawn Mee

Tampines Round Market & Food Centre

Tampines·$

SGD4.50

Stall #01-09: Lor mee noodles crowned with crispy fried fish and generous portions.

Tip: The fried fish on top is the defining feature — ask for it crispy. It makes the difference between good and great lor mee.

Otak Otak

House of Peranakan Petit

Tiong Bahru·$$

SGD12.00

Spiced fish mousse wrapped in banana leaf and grilled until fragrant.

Tip: Eat this warm and fresh — the banana leaf aroma is part of the experience. Unwrap at the table.

Steamed Live Fish of the Day

Mellben Seafood

Ang Mo Kio·$$

SGD32.00

Fresh whole fish steamed with ginger, scallion, and soy sauce, retaining delicate flavor.

Tip: Ask the server which fish is in stock today—seasonal availability changes daily. The whiter-fleshed fish tend to be more tender.

Yellowtail (Buri) with Tomato Essence and Red Onion

Basque Kitchen by Aitor

Raffles Place·$$$

SGD28.00

Fresh yellowtail finished with aromatic tomato essence and sharp red onion.

Tip: The tomato essence is subtle — don't expect a heavy sauce. It's meant to enhance, not overwhelm.

Grilled Grouper

Bedok 85 Fengshan BBQ Stingray

Bedok·$

SGD18.00

Flaky white grouper fish grilled whole with minimal seasoning.

Tip: Grouper is pricier but worth it for the delicate, flaky texture. Order if you want to splurge on quality fish.

Whole Steamed Fish of the Day

Majestic Bay Seafood Restaurant

Gardens by the Bay·$$$

SGD48.00

Fresh whole fish steamed with ginger, scallion, and light superior stock.

Tip: Ask the server about the day's catch. The specific fish variety changes daily based on sourcing.

Asam Pedas Fish

Rumah Makan Minang

Arab Street·$$

SGD8.50

Fish fillet in a spicy tamarind-based broth with lemongrass and chili.

Tip: Don't be fooled by the red color — it's balanced, not too spicy. The fish absorbs the tamarind beautifully.

Steamed Fish of the Day

No Signboard Seafood

Geylang·$$

SGD32.00

Whole fresh fish steamed with ginger, scallion, and light soy sauce.

Tip: Ask the server what fish is fresh that day. The variety changes based on the catch.

Fishball Soup

Tian Tian Fishball Noodle

Bedok·$

SGD3.00

Just fishballs and broth, served as a small bowl.

Tip: Food delivery bundles often come with free fishball soup. Check for promotional bundles that include this at a discount.

#10

Fish Head Curry

Zam Zam Restaurant

Arab Street·$$

SGD12.00

Red snapper head in a Muslim Indian-style curry with coconut milk and spices.

Tip: The coconut-based curry sauce is aromatic and balanced. Use paratha or naan to scoop up every last bit.

#11

Japanese Amadai with Ishtu Curry

Thévar

Outram·$$$$

SGD298.00

Delicate white fish from Japan paired with a traditional ishtu vegetable stew curry.

Tip: Availability varies by season — this is mentioned as a surprise course that rotates. If you see it offered, it's worth experiencing the East-meets-South fusion.

#12

Fish Briyani

Allauddin's Briyani

Little India·$

SGD7.00

Fragrant rice with tender white fish pieces and mild spice blend.

Tip: The fish is mild and gentle—good choice if you prefer lighter flavors over the heavier meat briyani.

#13

Steamed Eastern Star Garoupa Dumpling

Hua Ting Restaurant

Orchard·$$$

SGD12.80

Delicate dumplings filled with silky white fish meat from Eastern Star Garoupa.

Tip: The garoupa filling is delicate — these should be eaten gently to avoid losing the filling. Dip only the edge in soy sauce.

#14

Fishball Laksa

Tian Tian Fishball Noodle

Bedok·$

SGD4.00

Handmade fishballs in spicy coconut curry laksa broth.

Tip: The laksa is noticeably spicy. If you're spice-averse, start with the plain fishball noodle instead.

#15

Barramundi with Raw Mango Dust

Revolver

Tanjong Pagar·$$$

SGD48.00

Smoky grilled barramundi finished with tart raw mango powder and burnt lemon.

Tip: Taste the fish plain first, then squeeze the burnt lemon over it to experience how the acid changes the flavor profile.

#16

Fish Course: Seasonal Selection

Rhubarb

Chinatown·$$

SGD88.00

Premium seafood roasted or poached with refined sauce and seasonal vegetables.

Tip: Ask about the sourcing of the fish — Chef Longworth prioritizes local fish and sustainable practices when possible.

#17

Freshly Steamed Pomfret

Roland Restaurant

Marine Parade·$$

SGD42.00

Whole pomfret steamed with ginger, scallion, and light soy sauce.

Tip: Pomfret is mild and delicate. Ask the server if they have fresh stock that day, as sourcing matters for this dish.

#18

Kampachi Sashimi with Pickled Ginger and Gochujang

Kimme

Chinatown·$$

SGD26.00

Raw kampachi slices wrapped around pickled ginger and cream cheese, topped with shiso oil and gochujang.

Tip: This is where the Korean-European fusion is most visible. The combination of pickled ginger, cream cheese, and gochujang shouldn't work but does.

#19

Chogye

Nae:um

Telok Ayer·$$$

SGD52.00

Grilled fish with refined sauce and vegetable accompaniments.

Tip: The sauce is what makes this special — ask if you can pair it with additional vegetables on the side.

#20

Aged Amberjack with Foie Gras and Puffed Quinoa

Preludio

Tanjong Pagar·$$$

SGD48.00

Fish fillet aged for a week, layered with foie gras and finished with crispy puffed quinoa.

Tip: The aging process is what makes this dish special. Taste it slowly and think about the transformation that week created.

#21

Arctic Char with Radish and Watermelon

Alma by Juan Amador

Orchard·$$$

SGD58.00

Grilled arctic char with delicate vegetable and fruit accompaniments.

Tip: The watermelon component might sound unusual. Trust it — the balance of sweet, savory, and acidic is perfect.

#22

Simmered Seasonal Fish

Takayama

Raffles Place·$$$

Local and imported seafood prepared with delicate poaching technique.

Tip: This exemplifies Japanese refinement — simplicity that takes years to master.

#23

Monkfish with White Fungus and Chicken Fat Sauce

Born

Tanjong Pagar·$$$

SGD288.00

Delicate monkfish paired with earthy white fungus and enriched with a silky chicken fat sauce.

Tip: The delicate cooking preserves the monkfish's natural sweetness — this is one of the courses where simplicity truly showcases the ingredient quality.

#24

Stewed Fish Maw with Mushroom

Putien

SGD22.00

Premium fish maw braised until tender, in a rich umami broth with medicinal mushrooms.

Tip: If you've never had fish maw, this is a respectful introduction. It has a unique bouncy texture that absorbs the broth beautifully.

#25

Fish Head Curry (Kari Kepala Ikan)

National Kitchen by Violet Oon

City Hall·$$$

SGD28.00

Fish head in Peranakan curry with tamarind, spice, and coconut.

Tip: The Peranakan version differs from South Indian fish head curry by using tamarind and coconut more prominently, making it slightly sweet and tangy.

#26

Nonya Fish Head Curry

The Blue Ginger

Tanjong Pagar·$$$

SGD26.00

Fish head in tamarind and spice gravy with okra and eggplant.

Tip: The tangy tamarind in this version distinguishes it from South Indian fish head curries. The flavor profile is more complex.

#27

Hainanese Fish Curry Rice

Whampoa Makan Place Hainanese Curry Rice

Balestier·$

SGD6.50

Fried fish served with turmeric rice and curry gravy.

Tip: Fish is less heavy than chicken or pork. Good if you want the curry experience without as much protein bulk.

#28

Grilled Fish with Sambal

Bedok 85 Fengshan BBQ Stingray

Bedok·$

SGD13.00

Whole white fish grilled on banana leaf and finished with sambal chilli paste.

Tip: Order this with a plate of rice. The sambal and fish juices on rice is a complete, satisfying meal.

#29

Ikan Assam Pedas

Old Bibik

Joo Chiat·$$

SGD18.00

Fish in tamarind and spice paste, sour and savory balance.

Tip: The tamarind sourness is pronounced — if you love acidic, sour flavors, this is your dish.

#30

Live Steamed Fish

Sin Hoi Sai Seafood

Tiong Bahru·$$

SGD26.00

Whole fish from the tank steamed with ginger, scallion, light soy, retaining delicate flavor.

Tip: You can select your fish from the tank. Ask about the day's catch—variety changes seasonally.

#31

Honey Tangy Fish

Palm Beach Seafood

Downtown·$$

SGD36.00

Whole fish glazed in sweet honey and tangy sauce with aromatic depth.

Tip: A nice alternative if your group is split between crab and non-crab eaters. Slightly sweet, not as heavy as crab dishes.

#32

Otak Otak Benedict

Godmama

City Hall·$$$

SGD18.90

Grilled otak otak fish mousse on sourdough toast with poached eggs and creamy hollandaise.

Tip: A playful twist on heritage and Western traditions. The spiced fish adds savory contrast to the creamy hollandaise.

#33

Kari Kepala Ikan (Fish Head Curry)

True Blue Cuisine

Bras Basah·$$$

SGD28.00

Whole fish head in tamarind-based Peranakan curry with vegetables.

Tip: The Peranakan version is tangy from tamarind, unlike South Indian versions which are spicier. The flavors are more complex.

#34

Shima Aji Tartare with Caviar and Egg

Kimme

Chinatown·$$

SGD36.00

Finely diced raw fish mixed with light sesame oil, topped with caviar and grated egg.

Tip: This is all about the quality of the fish. Taste it before adding too much of the garnishes so you appreciate the shima aji itself.

#3598% recommend

Fish Head Curry

Muthu's Curry

Little India·$$

SGD22.00

Red snapper head cooked in South Indian spice blend with tomato and curry leaves.

Tip: This is the dish that earned Muthu's the Michelin Bib Gourmand. It's the non-negotiable order—every table gets it.

#3697% recommend

Samy's Fish Head Curry

Samy's Curry

Tanglin·$$

SGD21.00

Red snapper head in clay pot with dozen-plus spices, the definitive South Indian version.

Tip: Samy's claims to have invented the fish head curry concept in Singapore. Traditionalists argue it shouldn't exist in South India, but it's now an icon here.

#3796% recommend

Edomae Nigiri Sushi Omakase

Mikuni

City Hall·$$$$

SGD145.00

Chef Tsunenori's selection of premium Edomae-style nigiri with air-flown fish from Japan.

Tip: Sit at the sushi counter for the full omakase experience. The chef will explain each piece.

#3895% recommend

Apolo Fish Head Curry

The Banana Leaf Apolo

Little India·$$

SGD24.00

Red snapper head cooked in a secret blend of spices, served on banana leaf.

Tip: Ask the server to adjust spice level if you prefer it milder. Many tourists don't realize they can customize this.

#3994% recommend

Whole Steamed Fish of the Day

Jade Palace Seafood Restaurant

Orchard·$$$

SGD48.00

Fresh whole fish steamed with ginger, scallion, and soy sauce, a Cantonese classic.

Tip: This is the must-try. Jade Palace's steamed fish technique is exemplary. Ask for their recommendation on the day's catch.

#4093% recommend

Murray Cod with Fermented Bell Pepper and Almonds

Cloudstreet

Outram·$$$$

SGD398.00

Grilled Australian Murray cod topped with a complex fermented bell pepper sauce and toasted almonds.

Tip: This is another standout dish mentioned across multiple reviews — the fermented element is what makes it memorable, as it's not typical in most fish dishes.

#4193% recommend

Fishball Noodle Soup

Tian Tian Fishball Noodle

Bedok·$

SGD3.50

Fresh handmade fishballs in clear pork broth with thin noodles.

Tip: These fishballs are handmade fresh. You can taste the difference from frozen or factory-made versions — they're bouncier and have better fish flavour.

#4292% recommend

Curry Fish Head

Chilli Padi Nonya Restaurant

Joo Chiat·$$

SGD15.50

Fish head simmered in rich, spicy tamarind and turmeric curry.

Tip: Share this dish — the flavors are best appreciated with rice and other sides to balance the intensity.

#4391% recommend

Ikan Bakar

Cumi Bali

Tanjong Pagar·$$

SGD30.00

Grilled whole fish seasoned with lime, chili, and spices.

Tip: Ask which fish is freshest that day. The grilling is simple — the quality of the fish is paramount.

#4491% recommend

Seasonal Sashimi Selection

Esora

Clarke Quay·$$$

SGD238.00

Premium raw fish selected daily from Japanese imports, showcasing seasonal excellence and pristine quality.

Tip: Ask Chef Araki about the sourcing and characteristics of each fish — he takes pride in the selection and enjoys explaining the seasonal story.

#4591% recommend

Sushi with Sashimi Omakase (12 pieces sushi + 6 pieces sashimi)

Hakumai

Tanjong Pagar·$$$

SGD188.00

Premium omakase combining twelve sushi pieces with six pieces of fresh sashimi.

Tip: Let Chef Gary decide the progression of fish rather than requesting substitutions — he knows the order of flavors matters.

#4689% recommend

Grilled Fish with Mediterranean Herbs

Lolla

Chinatown·$$$

SGD52.00

Market fish grilled whole, served with wild herbs and citrus.

Tip: Ask what fish came in today. The preparation celebrates the day's best catch.

#4788% recommend

Nigiri Sushi Progression

Esora

Clarke Quay·$$$

SGD238.00

Hand-formed sushi showcasing various fish and preparations, building in intensity throughout the course.

Tip: Sit at the counter and watch Chef Araki form each piece — understanding the technique and timing adds an extra dimension to the eating experience.

#4888% recommend

Seasonal Fish Preparation

Iggy's

Orchard·$$$$

SGD68.00

Market-fresh fish prepared daily with Asian and European techniques.

Tip: Ask the server what fish came in today. The preparation changes seasonally.

#4988% recommend

Assorted Sushi Lunch Set

Tatsu

Raffles Place·$$$

SGD48.00

Selection of fresh sushi pieces with miso soup and seasonal sides.

Tip: Lunch sushi sets offer better value than dinner — order early as popular items can sell out by late afternoon.

#5088% recommend

Fish Head Curry

Gayatri Restaurant

Little India·$

SGD16.00

Red fish head in a fiery, tangy curry sauce.

Tip: Ask for your spice level preference — they tailor it from mild to extra hot.

#5188% recommend

Sushi-only Omakase (8 pieces)

Hakumai

Tanjong Pagar·$$$

SGD98.00

Eight pieces of fresh sushi selected by Chef Gary.

Tip: Lunch omakase is significantly cheaper than dinner — come during lunch hours to experience Chef Gary's work at better value.

#5285% recommend

Hamachi with Yuzu and Crispy Elements

Iggy's

Orchard·$$$$

SGD42.00

Sliced hamachi with yuzu citrus, crispy rice, and micro herbs.

Tip: The quality of the hamachi is exceptional. Yuzu and crispy rice provide subtle flavor and texture.

#5385% recommend

Mediterranean Sea Bass

Artemis Grill & Sky Bar

Raffles Place·$$$

SGD62.00

Whole branzino fish, wood-grilled with fennel, lemon, and extra-virgin olive oil.

Tip: Ask the server to fillet it tableside. The presentation is impressive.