Chanced upon this stall named Superfish that is situated within the Foodhub coffeeshop at Blk 214 Serangoon Avenue 4 — the same coffeeshop also houses the popular Kim Heng Roasted Meat which drew a long queue when we made our visit to the coffeeshop. Being a relatively new stall which only seemed to have opened in the past few months, Superfish serves up seabass in soup and porridge styles, as well as claypot-style in three different sizes. Despite its relative newness, Superfish does have quite a number of outlets — the locations include Tampines, Toa Payoh, Hougang, Bedok and one along Changi Road.

Being one who prefers the “dry” stuff, we found ourselves ordering the 3 Flavour Sea Bass — one of the three claypot options on the menu. The portion we opted for is the smallest at $7; it also comes with a complimentary portion of rice, and can feed one hungry diner or two diners with a smaller appetite. Being described as sweet, sour and spicy (hence three flavours), one could taste from the sauce that it seemingly comes with Thai-style sweet chili sauce, soy sauce(?), and lime — think of this as a less heavy Kung Pow-esque sauce that comes a little zingy and not quite as savoury; fairly intriguing, and especially refreshing with a evident kick of spiciness that should work well for those into moderate levels of spiciness when one drenches it over the rice, making the carbs easy to have. The sea bass is being executed the same way as how some tze-char stall does their Sweet & Sour Fish — skin-on, and fried after coating it with a layer of flour for an added crispness; the fish being pretty fresh and not particularly dry or tough as well. I like how they have included onions and capsicums for this item — gives a refreshing crunch in between the fish and carbs, yet also provides for a colourful aesthetic to the claypot dish.

Wasn’t carrying much of an expectation when I have visited the stall, but I guess I left being pretty satiated overall — quite a decent quality for its price, while the stall also attempts to serve up items with a modern twist; think Chili Lime Sea Bass Soup/Porridge and Black Pepper Sea Bass. I am, however, more intrigued by the Garlic Butter Sea Bass served in claypot-style; would be interesting to see how one of my favourite combinations in western cuisine is being executed for such a dish. With them expanding their operations with outlets situated in multiple neighbourhoods, I would say to give them a try if there is one around a ‘hood that is convenient to get to.