Unfortunately, since 2017, it seems raw fish salad is no longer easily available in Singapore. Living in Australia gives me the alternative to make it myself. Normally, if I visit the fishery, I will buy sashimi grade white fish and make this dish.

In Singapore, I like the Amoy Street stall the most when it comes to 鱼生粥 with a plate of 鱼生. I’ve tried those at Tiong Bahru, Chinatown etc etc before.  But what I really like about the Amoy Street one is simply because they give me a lot of fish, and because I know the stallholder quite well, he gives me a lot of lettuce.



I am not sure what the hawker puts inside his sauce for the 鱼生 (or raw fish), but I know what I put into mine.  I will always use red snapper when I make mine, simply because it gives a nice firm texture. Many hawkers like to use 西刀鱼, but I honestly do not have the skills to remove all the bones, and I cannot get that fish outside Singapore.

You can find my Plain Savoury Porridge recipe to make the porridge that accompanies this salad.


Raw Fish

1 small fillet of deboned white fish (1 use 100g of red snapper)
3 leaves of iceberg lettuce (thinly sliced)
A handful of coriander leaves
1 chilly, seeds removed and thinly sliced
1 thumbsize of ginger (thinly shredded)
Fried shallots

Raw Fish Sauce
1 tablespoon Soya Sauce
1 teaspoon Sesame Sauce
1/2 teaspoon Chicken Bullion
1 tablespoon Hot water
1 teaspoon of sesame seeds



      1. Freeze uncooked washed rice for at least 8 hours.
      2. Make the porridge with bones, ginger, onions, garlic and bones. Boil for 15 to 20 minutes.
      3. Strain and throw away the ginger, onions, garlic and bones.
      4. Season with bullion, salt and pepper.
      5. Serve with any of these: sesame oil, soya sauce, scallions, fried onions, coriander leaves and ground pepper.
      6. Note:

I can never make 油条, or I have never bothered to try, I just use a croissant when I am overseas, or fry some puff pastries.  Too much work and not that healthy. Even in Singapore, I won’t order that.