Threadfin, known locally as ngoh hee, has been the classic first fish for Singapore babies for generations. It earns this reputation honestly: the flesh is soft, mild, and slightly sweet; it steams in under ten minutes; it is among the lowest-mercury fish available; and it purées to a smooth, lump-free consistency that six-month-olds manage well. This recipe is as simple as fish cookery gets — intentionally so. At this age, the goal is to let the baby experience fish as fish, not to mask it with competing flavours.
A single serving for a six-month-old is small — two to three tablespoons of purée is plenty at a first introduction. The rest can be refrigerated and used at the next meal, or frozen in ice cube trays for up to a month. As your baby grows through the 8–10 month stage, you can increase the portion and transition from smooth purée to soft flakes served in congee or alongside soft vegetables.
Ingredients
- 80g threadfin fillet, hand-deboned (use a pre-portioned baby pack or run your finger along a fresh fillet to check for pin bones before cooking)
- 2 thin slices of fresh ginger
- 3 to 4 tablespoons fish broth or plain water, for blending
- A few drops of mild sesame oil, optional, from around 8 months
Method
- Place the threadfin fillet in a small heatproof bowl or on a plate. Lay the ginger slices on top.
- Set up a steamer — a wok with a few centimetres of water brought to a rolling boil with a rack inside works perfectly. Place the bowl in the steamer.
- Cover and steam over medium-high heat for 8 to 10 minutes, until the flesh is opaque all the way through and flakes easily when pressed gently with a fork.
- Remove the ginger slices and discard. Allow the fish to cool slightly until warm rather than hot.
- Transfer the fish and any cooking juices to a small blender or use a hand blender. Add fish broth or water one tablespoon at a time and blend to the desired consistency — fully smooth for 6 to 8 months, finely textured for 8 to 10 months.
- Taste a small amount yourself before serving to check the temperature. It should be comfortably warm, not hot.
Serving and Storage Notes
Serve immediately while warm. For a more complete meal, stir the fish purée into cooked rice congee or blend it together with a small amount of steamed sweet potato or pumpkin. Both combinations add carbohydrate and give the baby a fuller, more satisfying meal.
Leftover purée can be refrigerated in a covered container for up to 24 hours or frozen in portions for up to one month. Thaw overnight in the refrigerator and reheat gently in a small saucepan or bain-marie — do not microwave directly in a plastic container. Add a small splash of water or broth when reheating as the purée thickens when cold.
No salt at this stage. A baby's kidneys cannot process added sodium, and the natural flavour of fresh threadfin steamed with ginger is already appealing on its own. If you are cooking a separate portion of the same fish for older family members, season the adult portion after the baby's serving has been set aside.