Best Steamed Fish in Penang

Another unassuming eatery which has been stacking up praises for their Steamed Fish with Hor Fun. The interior is filled with mediocre tables which are constantly packed with voracious patrons. The fresh fish is steamed with black soy sauce, slices of ginger and splash of Chinese wine that results in a symphony of simple ingredients and even exceeds your expectations. Paired with silky smooth hor fun noodles, it mops up delicious broth. 

A hidden gem located on the outskirts of Raja Uda, serving a scrumptious spread of fresh seafood that is easy on the wallet and yummy on the palate. Upon entering, your nostrils are indulged with aromas of mouthwatering dishes and your mouth begs to get started. The mainstay on the menu is their steamed Red snapper, which simmers in a rich broth, topped with shredded ginger, garlic and chili padi. The fish is utterly fresh and it just slides off the bone and the gravy just enhances the overall taste. Paired with their homemade chili sauce, you’ll never spare a single drop or flesh.  

Tomyam Udang is rather secluded along Gelugor Road, yet it’s dubbed as one of the best places to go if tomyam is what your taste buds crave for. Their extensive menu can be compiled into reasonable sets which explain its high turnover of families and other gatherings. Among the guaranteed palate pleasers are their Steamed Fish which sits on a bed of salad and liberally stacked with chopped garlic, chilies, ginger and a wedge of lime. The fish just melts with each delicate touch to the tongue and at a blink of an eye, it’s chomped down into bones. 

Sited along Gurney Drive, you’ll find this restaurant rather unparalleled to its surrounding nabe. It’s a regular food court that has a myriad of local delights under one roof. Among the most-buzzed about stall is the Steamed Fish Bihun. The hunk of fish is steamed with mild soy sauce, which results a juicy and tender texture and bee hoon is generously laid on the fish.  The dish is completed with sprinkles of spring onions and condiment of chopped chilies for a spicy kick.

This renowned joint began as an ordinary stall back in 1965 and since then flavours and fortunes boomed, today they have merged two shop lots along Carnarvon Street, yet it’s still a battle for an empty table. Count yourself lucky if you manage to nab one within 15 minutes. Hands down, it’s definitely worth the wait! Churning out Chinese-style dishes, this spacious and brightly-lid restaurant is a must-go. Their Assam Fish Curry habitually hogs the headlines yet the best-kept secret is their steamed fish. The promfret arrives piping hot, lounging in a teo-chew style sauce and loaded with julienned ginger, chilies, tofus and tomatoes. The secret of such savoury is the simplicity, where the fresh flavours of the fish suffuse throughout the dish. 

A cozy restaurant named after the tsunami incident that took place back in 2004. You can never ask for a better location to feast succulent seafood, overlooking a breathtaking sea and being blown by breezy winds. Never miss their Lemongrass Steamed Fish which is infused into lemongrass broth and heaped with lemongrass, mushrooms, chilies, tomatoes and garlic. The gravy is downright addictive, complementing the fresh fish and a plate of white rice would complete a tsunami on your taste buds. After filling your tummy, amble along the soothing coastline. 

Despite being located in a laid-back and quiet neighbourhood, the fame and fable earned by this restaurant makes it habitually packed during dinner hours.  You can choose to be seated in the indoor or join the regulars in the alfresco, dining cheap and mouthwatering seafood under the stars. Their Nyonya-style Steamed Fish is an absolute bomb, big in portion and lip-smacking good. Fresh red snapper is steamed in a broth which is mastered to perfection with ideal balance of spicy and sour kick and a tinge of sweetness. It’s then garnished with heaps of herbs and best accompanied with white rice. If you want something a little milder on your palate, opt for their original steamed fish which is shrouded with bee hoon.