Fish

Dory is the boneless white fish fillet most Singapore kitchens reach for on a weeknight, mild enough for kids and quick enough for fish and chips, pan fry, or a simple steam with soy and ginger. A 500g pack usually holds four to six fillets, frozen individually or in a flat block, so check which one you’re getting: individually frozen fillets thaw faster and let you cook two now, save two for later. Because dory has almost no natural flavour of its own, a marinade or sauce does most of the work, and a hot pan with a short cook time keeps the flesh from turning rubbery. Thaw it in the fridge overnight or under cold running water, never in hot water, which cooks the outside before the inside is even defrosted.