Fish soup

Mains
Seafood
Soup

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

3 - 4 pax

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. 

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Red Snapper, slices
0.00
g
g
Red Snapper, slices
0.00
Egg white
0.00
Egg white
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
tsp
tsp
Cooking oil
0.00
tsp
tsp
Cooking oil

Fish stock

0.00
kg
kg
Fish bones
0.00
kg
kg
Fish bones
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
stalk
stalk
Scallions
0.00
stalk
stalk
Scallions
0.00
ml
ml
Shaoxing wine
0.00
ml
ml
Shaoxing wine
0.00
litre
litre
Water
0.00
litre
litre
Water
0.00
piece
piece
Dried sole fish
0.00
piece
piece
Dried sole fish

Other Ingredients

0.00
Tomatoes
0.00
Tomatoes
Salt & Pepper, to taste
Salt & Pepper, to taste
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
g
g
Lettuce
0.00
g
g
Lettuce
Sesame oil, to taste
Sesame oil, to taste

Steps

1

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.
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.
Mark as completed

2

Wash & drain dry fish bones.
Wash & drain dry fish bones.
Mark as completed

3

In a deep pot, deep fry fish bone, ginger until fragrant & fish bones are golden brown, drain and set aside.
In a deep pot, deep fry fish bone, ginger until fragrant & fish bones are golden brown, drain and set aside.
Mark as completed

4

In another stock pot, toss in ginger, scallions (white part only), fish bones and shaoxing wine.
In another stock pot, toss in ginger, scallions (white part only), fish bones and shaoxing wine.
Mark as completed

5

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.
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.
Mark as completed

6

In a pot of water, give fish slices a very quick blanch. Drain & set aside.
In a pot of water, give fish slices a very quick blanch. Drain & set aside.
Mark as completed

7

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.
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.
Mark as completed

8

Gather lettuce at the bottom of the bowl, top up with fish slices and soup. Garnish with scallions, shallots & a dash of sesame oil.
Gather lettuce at the bottom of the bowl, top up with fish slices and soup. Garnish with scallions, shallots & a dash of sesame oil.
Mark as completed

9

Serve hot with rice or noodles of your choice.
Serve hot with rice or noodles of your choice.
Mark as completed

More of what you like. Bookmark these recipes.

Beef Pastrami Grilled Cheese Sandwich

Beef
Mains
Party
Sides/Snacks

Curry Chicken Mac & Cheese

Fusion
Mains
One-pan
Poultry

Mac & Cheese

Mains
One-pan
Pasta

Laksa Mac & Cheese

Fusion
Halal
Mains
One-pot
Party
Pasta
Seafood

Salmon Pesto Pasta Salad

Mains
Pasta
Salad
Sides/Snacks

Greek Pasta Salad

Mains
Pasta
Salad
Sides/Snacks
Vegetarian

Pork Belly Adobo

Filipino
Mains
One-pan
Pork

Sliced Fish Soup

Chinese
Fish
Leafy
Mains
Noodles
One-pot
Rice
Soup
Facebook-square Instagram Youtube Tiktok Telegram-plane Envelope

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Copyright 2023 The MeatMen Channel Pte Ltd