Would you travel from one end of the country to the other for a good steamed fish? Well, if you’re true blue foodie and love fish enough, I bet you would go all the way to Jurong East to try Zai Shun Curry Fish Head. Despite its name, you’ll see the majority of tables with a plate of steamed fish rather than the stall’s namesake dish.

Before it was awarded Bib Gourmand in the Michelin Guide, it was once the hidden gem of the West. I’ve been here before it was accorded the status in the red book.

Choose your fish and cooking style that you want when you order. It’s then freshly steamed and served to you. I had the Steamed Song Fish Head in Bean Paste (Market Price) which is ordered by many tables here.

The fish head is steamed with fermented soy bean paste. Deep fried lard bits, chilli and spring onions are added for garnish.

Unlike many places, the steamed fish here is very fresh and done just right. Not overcooked or fishy. And I truly love the umaminess of the fermented soy bean paste and munching on those crispy lard bits. Who said steamed fish was always healthy?

In true Teochew style, have your steamed fish with Teochew porridge. Appreciating this watery bowl of rice grains is something that comes with age.

I can’t wait for the dining in group limit to be raised to 5 in order to have their whole steamed fish.