Traditional Fresh Fish Soup

Traditional Fresh Fish Soup

Nothing beats a hot, comforting bowl of traditional fish soup — just like what Ah Ma used to make. Made with fresh fish slices, soft tofu, and a flavour-packed broth, this hawker favourite is perfect for rainy days or anytime you need a taste of home. Simple, hearty, and full of umami – it’s a true Singaporean classic you’ll love cooking up!

 

About This Dish:

Servings: 3-4 pax

Total Time: ~30-50 mins

Difficulty: ⭐⭐⭐ 3 out of 5

 

Ingredients:

  • 600g Fish Slices (Groupers, Pomfrets, Snappers, Spanish Mackeral/Batang are usually the favourites)
  • 1 Egg White
  • 1½ tablespoon Fish Sauce
  • 5 tablespoon Shaoxing Wine
  • 1 teaspoon Sugar
  • 1 teaspoon white pepper
  • 1 tablespoon Cornstarch
  • 1 teaspoon Cooking Oil (For the Fish Slices)
  • 1½ Fish Bones OR 2 cubes of Fish Stock
  • 3-5 Thick Slices Ginger
  • 2 Stalks Scallions (cleaned)
  • 3-3½ Litre Water
  • 2 Piece dried Sole Fish (optional, but this is the secret for the traditional taste)
  • 4 tbsp Fried Shallots

Optional Ingredients:

Tomatoes, Lettuce or any other vegetables you like.

 

Step-By-Step Guide:

Step 1: Wash & dry fish slices. Season with 01 egg white, 1½ tbsp fish sauce, 1 tbsp shaoxing wine, 1 tsp sugar, 1 tsp white pepper, 1 tbsp cornstarch & 1 tsp cooking oil. Let it marinate in the fridge while you prepare for the fish stock.

Step 2: Turn on your heat to medium and add cooking oil to your frying pan. Pan fry both sides of the 2 dried sole fish until it is golden brown and set it aside. Be careful not to overcook and burn the sole fish as it may leave a bitter taste in your soup. 

Step 3 (With Fish Bone): Turn on your heat to medium and add cooking oil to your stock pot. Add the fish bones, 3-5 slices of ginger and 1 stalk scallions into the pot and stir-fry for about 5 mins until the fragrance from the ingredients are released. Add in 4 tbsp Shaoxing Wine first and 3-3½ Litre of water afterwards. Switch the heat to the highest until the water boils. Upon boiling, you may switch the heat to low-medium and cook the stock until it turn milky (~20mins). Drain the stock with a sieve, set aside the stock and you may throw the remainings as they are not needed anymore. 

Step 3 (With Fish Stock): Turn on your heat to medium and add cooking oil to your stock pot. Add the 3-5 slices of ginger and 1 stalk scallions into the pot and stir-fry for about 1-2 mins until the fragrance from the ingredients are released. Add in 4 tbsp Shaoxing Wine first and 3-3½ Litre of water afterwards. Add in 2 cubes of fish stocks and switch the heat to the highest until the water boils. Upon boiling, you may switch the heat to low-medium and cook the stock for about 10 mins. Drain the stock with a sieve, set aside the stock and you may throw the remainings as they are not needed anymore. 

 

(Now that you have your stock and fish slices ready, you may complete the finishing for the dish.) 

 

Step 4: You can cook the soup uniquely to each person's tastebuds however they like. Individually, you just need to add in the stock into a small pot, add in ½ piece of dried sole fish for each person, any vegetables they desire and the fish slices. Let it cook for about 3-5 mins on medium-high heat and add white pepper and salt to taste. At the end, sprinkle some chopped spring onion (if you have any left) and fried shallots, serve and enjoy! 

 

 

Nutritional Information:

  • Per serving: (4 servings)
  • Calories: 225cal
  • Fat: 6g
  • Carbohydrates: 3g
  • Sugar: 1g
  • Protein: 33g
  • Sodium: 500mg
  • Cholesterol: 50mg
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