Fish soup

When it comes to fish soups, this recipe trumps them all. 
There are so many flavours in a single spoonful – the richness of the deep fried fish bones, the savouriness of dried sole fish and layered with fresh sweetness from ginger. And to top it all off, perfectly marinated tender fish slices.
Now, all you need is a fragrant bowl of rice. 

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600g Red Snapper fish slices
1egg white
1½ tbsp fish sauce
1½ tbsp Shaoxing wine
¼tsp sugar
¼tsp white pepper
1tbsp cornstarch
1tsp cooking oil
Fish Stock:
2kg Fish bones 
1knob (25g) ginger (smashed)
6stalks Scallions (white part only) (reserve the green part for garnishing)
2pieces Dried sole fish (toasted)
60ml Shaoxing wine/cognac (to your preference)
Salt & pepper to taste
2tomatoes (cut into wedges)
100g lettuce
Fried shallots (garnishing)
A dash of sesame oil (Optional)



Wash & drain dry fish slices. Season with egg white, fish sauce, shaoxing wine, sugar, white pepper, cornstarch & cooking oil. Let it marinate in the fridge while you prepare for the fish stock.
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Wash & drain dry fish bones.
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In a deep pot, deep fry fish bone, ginger until fragrant & fish bones are golden brown, drain and set aside.
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In another stock pot, toss in ginger, scallions (white part only), fish bones and shaoxing wine.
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Pour in 3.4 litres of water and dried sole fish. Let it boil until the stock turns milky. Drain and filter stock, set aside.
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In a pot of water, give fish slices a very quick blanch. Drain & set aside.
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In the pot of fish stock, transfer fish slices into the pot with tomatoes, Season with salt and pepper and more shaoxing if you prefer.
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Gather lettuce at the bottom of the bowl, top up with fish slices and soup. Garnish with scallions, shallots & a dash of sesame oil.
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Serve hot with rice or noodles of your choice.
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