Fu Xiao Xian

5 skewers each with a piece of fish fillet with bones; marinated with various spices, then deep-fried to crispy; meat is mildly dry & bones can be eaten together; unique dish good to try..

Starch jelly strips are thin & and soft, drizzled with similar chilli sauce with addition of vinegar; appetizing with some numbing sensation..

Meat is tender with chewy skin, served chill & boneless; drizzled with chilli sauce & medley of spices, not spicy; good for sharing..

Opted for non-spicy, which is garlic flavor; broth is aromatic & flavorful which cover the slight muddy fish taste; a tad oily at the top but fortunately not surfeiting especially when eaten warm; loaded with garlic which is cooked to soft; opted for qingjiang fish (清江鱼) which is a type of catfish; came quite big size & meaty; served raw & wrapped in paper on hot plate, cooked for 12 minutes, then kept warm on low heat when eating; meat is very fresh & firm, but felt slightly overcooked as tad tough on the side where meat is thicker; with a layer of soybean sprouts at the bottom which is too soft for my liking; topped with fresh spring onions & coriander; first time trying non-spicy version & nonetheless was satisfied with the tastes..

Was over at Fu Xiao Xian with a friend for dinner recently, where we enjoyed their Yunnan-style pressure-steamed fish, along with some of their other dishes.

We paired the Qingjiang fish with their spicy sour bamboo shoot soup base. The cooking process was pretty interesting; the fish was naturally pressure-steamed at high heat to extract its natural flavour and nutrition, while a woven bamboo hat was used as a wok lid to preserve the temperature and aroma. Taste-wise, the fish was fresh and tender, while the soup was comforting, with a nice balance of tangy and spice! You can also add on additional ingredients (I’d recommend the Sliced Fresh Beef w/ Raw Egg and Fried Tofu Skin!) into the pot to have it together with the fish (the recommendation is to drink the soup first, then eat the fish, before adding in the other ingredients) in the appetising broth!

Using only exquisite fresh ingredients without additional water, @fu_xiao_xian can transport you to Yunnan in 5 minutes with their speciality pressure-steamed fish! Advocating as a much healthier option for seafood/hotpot lovers, the soups here are trans-fat-free, sugar-free and have no MSG, preservatives or artificial flavourings.

Here’s what we had for dinner...
👉Secret Recipe Soup w Qingjiang Fish - SGD68
👉Assorted Mushrooms - SGD14.80
👉Handmade Minced Prawn - SGD14.80
👉Sliced Fresh Beef w Raw Egg - SGD14.80
👉Yunnan Rose Flower Pastry Cake - SGD4.80
👉Fried Tofu Skin - SGD6.80

It’s highly recommended to drink the soup first in its original form and enjoy the tender fish meat before finally adding your favourite hotpot ingredients. All in all, it was a great hearty experience for both of us! The only thing I won’t recommend is ordering their Fried Tofu Skin...

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📍 FU XIAO XIAN 抚小鲜
Bugis Junction (Opposite roadside of Bugis+)
200 Victoria St 01-88/89, S188021