Best Steamed Fish in Johor Bahru (JB)

For more than 30 years, this unassuming restaurant has been churning out impeccable Bak Kut Teh and steamed fish. The kitchen is spearheaded by a team of father and son who work at lighting speed, adhering to the never-ending crowd. Upon entering, fresh fishes are displayed on a bed of ice, where you’ve got to cherry-pick one, if you’re uninitiated, hand over the task to them. Once it’s dressed to kill, the luscious fish lays before your eyes, lounging in their signature sauce, and smeared with fried garlic and chopped spring onions. The fish is utterly tender, just compliments all the additional flavours tagging along. 

Nabbing accolade with a myriad of mouthwatering seafood and tomyam, this humble restaurant is always full-of-life, especially after the sun takes rest. The dish that has earned them so much fame is Steamed Sea Bass with Lemon. Take in the beauty of the presentation as the delicate fish drowns in a subtle yellowish-broth and generously piled with julienned onions, chilies, garlic and lemon slices. Each mouthful of tender meat has a clean hit of citrus and savoury ride. Great aesthetic pleasure is guaranteed while dining seafood goodness under the stars.

You know you’re in for a fish feast as the dish shares space with the name restaurant. This eatery is habitually brimming with patrons especially during lunch hours, gobbling down a range of seafood dishes that are modest and mouthwatering. Among the best sellers are their steamed fish, which is butterflied and served amidst soy sauce and sprinkled with chopped herbs, chilies, and fried onions. A gentle prodding from the fork is enough to scoop out the fresh meat of the fish and the flavour combinations are spot-on. 

Nestled in a bustling food court, this stall has become seafood lovers’ best-pick for everyday dining, as it’s cheap and never disappoints. Hands down, just pick the crowd favourite, steamed fish with lemon, which would justify the name of the restaurant. Fresh sea bass lounging in an ocean filled with garlic, chili, and chopped herbs smatterings and tarted up with slices of lemon and sprinkle of carrots. The fish is tender and soaks up all those flavours from the flawless broth. A mound of white rice would be the best match. 

Aforementioned, steamed fish is downright versatile and no one does it better than Restaurant Teck Sing, a commodious eatery at Taman Sentosa which is easily spotted with a huge red signboard. It’s all about mix and match, where fresh pomfret, red snapper, sea bass and garoupa lures to be bathed with assorted sauces, which includes spicy, Cantonese, Teochew, tomyum, soy and asam versions. Each concoction is lip-smacking, even the pickiest eater would struggle to pick the favourite. Don’t step back if you’re walking in as a solo ranger and yearning for fish, as they also serve fillets. 

The name of the restaurant should tell you what’s the pride of the menu but first timers would be in open-mouthed wonder with the atmosphere that steals the spotlight. This postcard-perfect restaurant is filled with lush greenery, fish ponds, hanging vines, elegant water fountains and framed with gossamer-style curtains. Once done marveling the backdrop, gear up for a smorgasbord of seafood and tomyam goodness. Reaping merits are their Thai Lemon Steamed Sea Bass which is infused with heaps of garlic, herbs, chilies and slices of lemon. The gravy is tangy and savoury, binds well with the fish that scatters off from the bone with a delicate touch.  Juxtaposed the dining space is a charming cabana, where weddings and large evenings take place. To cut short, it’s a feast for foodies and photography enthusiasts.

Widely vaunted for their fresh catches from the ocean that are elevated with Chinese-style recipes and it’s never a surprise the restaurant is constantly filled with patrons. You may be spoilt for choices yet include their steamed fish into your bucket as it’s amazingly addictive. Remarkably fresh, the pomfret is lusciously scattered with a handful of vegetables. Don’t be deterred by the simple outlook, the fish traps all the subtle flavours of the ginger and herbs, offering a party on your palate. Best paired with their Sau Lou fried bee hoon or white rice.