Superfish (Serangoon)

A relatively new contender, this brand is unique as they use only sea bass fish in their dishes, offering it in both soup and claypot versions.
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Portions are decent, and regulars tend to go for the flavoured versions, as their stand-alone soup is pretty non-descript. This being a chili and lime juice rendition that kicks with sharp spicy tangy zesty sour sweet flavour, yum.
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Primarily, the main flavour profile lies in the seasoned boneless fresh sea bass fish fillets, both natural and fried, tender chunky in texture, carrying meaty savoury sweet salty flavour.
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Chunks of juicy tomato, tender bitter gourd slices, crisp lettuce, and soft tofu bean curd, combine for vegetal bitter sweet flavour. Paired with fluffy white rice with grainy sweet notes.
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Service has been noted to be lukewarm and transactional, and prices are slightly higher than other brands, though they aren't the most expensive around.
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Fish Soup
SuperFish
@ 214 Serangoon Avenue 4 #01-88
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More details:
https://ivanteh-runningman.blogspot.com/2023/03/best-of-singapore-hawkers-fish-soup.html

Even the basic 𝗦𝗹𝗶𝗰𝗲𝗱 𝗦𝗲𝗮 𝗕𝗮𝘀𝘀 𝗦𝗼𝘂𝗽 ($5.00, add $0.50 for rice, noodles or porridge) was pretty amazing. Besides the fresh and tender sea bass, the soup also impressed with its clean and sweet profile. Ample portions of tomatoes and tofu rounded up the dish, which is always a top choice for the health conscious. 

With such interesting and tasty offerings -- the Chilli Lime Sea Bass Soup is the next item I want to try -- I'd definitely be back at @superfish_sg.

𝐒𝐮𝐩𝐞𝐫𝐟𝐢𝐬𝐡
Blk 214 Serangoon Ave 4
Singapore 550214

Noticed a brand new stall in the kopi tiam that houses the celebrated Kim Heng Roasted Meat. Superfish is not your ordinary fish soup stall, as it also offers claypot fish options with different sauces. Our interest was piqued and we decided to try it out. 

The 𝗚𝗮𝗿𝗹𝗶𝗰 𝗕𝘂𝘁𝘁𝗲𝗿 𝗦𝗲𝗮 𝗕𝗮𝘀𝘀 ($8.00) was the most expensive item on the menu. Served in a claypot with a bowl of rice, the portion was suitably substantial. The fried sea bass was smooth and supple, its taste enhanced exponentially by the incredibly delicious garlic butter sauce. Chunks of potatoes, cooked till soft, were also found in the claypot, and they tasted great as well.

𝐒𝐮𝐩𝐞𝐫𝐟𝐢𝐬𝐡
Blk 214 Serangoon Ave 4
Singapore 550214

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.