Sliced Fish Soup

Chinese
Fish
Leafy
Mains
Noodles
One-pot
Rice
Soup

Easy Level:

Easy

Cook Time:

45 Mins

Servings:

6-8 Pax

This is the simplified and improved version of the recipe we made 4 years ago – it takes less than 45 minutes to make and is super customisable!

When you’re in need for a little comfort meal, this fish soup has your back!

Here are the main things we’ve adjusted:

  • No deep frying required: For the stock, you only need 4 ingredients: water, kombu, bonito flakes, and toasted ikan bilis/fish bones (use an air fryer!)
  • Prepping fish slices: Reduced from 7 to 3 ingredients
  • Boiling duration: Reduced from 2 hours to just 30 minutes

Of course, the flavours will be different. So try it out and pick your favourite!

Ingredients

Adjust Servings
US / Metric

Fish slices

0.00
g
g
Red snapper, filleted
0.00
g
g
Red snapper, filleted
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Mirin
0.00
tsp
tsp
Mirin
0.00
tsp
tsp
Sake
0.00
tsp
tsp
Sake

Soup stock

0.00
litre
litre
Water
0.00
litre
litre
Water
0.00
g
g
Kombu
0.00
g
g
Kombu
0.00
g
g
Bonito flakes
0.00
g
g
Bonito flakes
0.00
g
g
Ikan bilis, toasted
0.00
g
g
Ikan bilis, toasted

Other ingredients

Thick beehoon/Rice
Thick beehoon/Rice
Romaine lettuce
Romaine lettuce
Tomatoes
Tomatoes

Optional

0.00
tsp
tsp
Cooking wine
0.00
tsp
tsp
Cooking wine
0.00
tsp
tsp
Fish sauce
0.00
tsp
tsp
Fish sauce
Egg floss
Egg floss
Fried shallots
Fried shallots
Fried ginger
Fried ginger

Dipping sauce, adjust to taste

Chilli padi
Chilli padi
Garlic, minced
Garlic, minced
Lemon juice
Lemon juice
Soy sauce
Soy sauce

Steps

1

In a bowl, marinate fish slices with salt, mirin and sake. Let it sit for 15 minutes, then rinse and set aside. This also helps to tenderise the fish.
In a bowl, marinate fish slices with salt, mirin and sake. Let it sit for 15 minutes, then rinse and set aside. This also helps to tenderise the fish.
Mark as completed

2

For the soup stock, prepare water and kombu. Bring to a boil and remove kombu.
For the soup stock, prepare water and kombu. Bring to a boil and remove kombu.
Mark as completed

3

Add in toasted ikan bilis, and (optional) toasted fish bones, boil on high for 30mins. Sift and set aside.
Add in toasted ikan bilis, and (optional) toasted fish bones, boil on high for 30mins. Sift and set aside.
Mark as completed

4

Add in bonito flakes and cover for 5 mins. Sieve out bonito flakes and set aside.
Add in bonito flakes and cover for 5 mins. Sieve out bonito flakes and set aside.
Mark as completed

5

Add in fish slices, fried egg floss, tomatoes, and romaine lettuce. Season to taste.
Add in fish slices, fried egg floss, tomatoes, and romaine lettuce. Season to taste.
Mark as completed

6

Plate up with blanched thick beehoon and serve hot with dipping sauce.
Plate up with blanched thick beehoon and serve hot with dipping sauce.
Mark as completed

7

(optional) To make your soup more flavourful, add fried egg floss, fried shallots, and fried ginger.
(optional) To make your soup more flavourful, add fried egg floss, fried shallots, and fried ginger.
Mark as completed

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