Description

Catfish in Singaporean cooking spans from humble noodle soups to full-on grilled masterpieces. It’s known for its gelatinous belly and firm backbone meat — creating a contrast of textures.

In Malay kitchens, it’s grilled and served with sambal belacan. In Chinese stalls, it finds a home in claypot rice or herbal broths. Its mellow flavor takes on spice easily, making it a great match for chili-garlic pastes and soy glazes.

Its popularity stems from both affordability and depth. It’s low in fat, high in minerals, and easily digestible.

Singapore Catfish is a taste of nostalgia — smoky, spicy, and always satisfying.