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Chinese Fish Fillet Soup with Steamed Rice
Beverages • Singapore
How to Make Chinese Fish Fillet Soup with Steamed Rice (Traditional & Healthy Version)
Chinese Fish Fillet Soup with Steamed Rice is a beloved staple across Singapore’s hawker centres and kopitiams, embodying the multicultural fusion that defines local cuisine. Rooted in Chinese culinary traditions, this dish has been adapted by Singaporeans to suit the urban palate, offering a light yet flavorful meal often enjoyed as comfort food. The delicate fish fillets are gently poached in a clear, aromatic broth enriched with ginger, garlic, and local vegetables like bok choy, delivering a nutrient-packed, satisfying soup. Served alongside steamed rice, it’s a wholesome combination that’s filling without being heavy. In Singapore, this dish is favored for its simplicity and versatility—ideal for busy professionals, families, and health-conscious diners alike. The use of fresh fish and locally sourced greens reflects the city’s commitment to quality ingredients, while the subtle flavors appeal to all ages. Chinese Fish Fillet Soup is a common sight at lunchtime, especially in bustling neighborhoods where hawker stalls cater to diverse tastes. Its popularity stems from being both easy to digest and nourishing, making it a top choice for those seeking lighter fare. Whether you’re dining at a modern kopitiam or a heritage hawker centre, this soup is a testament to Singapore’s vibrant food culture and fusion influences.
Ingredients(for 1 bowl soup with 1 cup steamed rice)
- 200g Firm white fish fillets (e.g., batang or tilapia) (fresh preferred from local wet market)
- 3 cups Low-sodium vegetable broth (homemade or store-bought)
- 1 inch Ginger (sliced thinly)
- 2 cloves Garlic (minced)
- 1 cup Bok choy (chopped)
- 1/2 cup Carrot (julienned)
- 1/4 tsp White pepper
- 2 stalks Spring onion (chopped for garnish) - optional
- 1 tsp Light soy sauce (low-sodium option)
- 2 cups Steamed jasmine rice (served as side)
Instructions
- 1
Prepare all ingredients by washing and slicing the fish fillets, vegetables, ginger, and garlic.
5 minutes
Use fresh fish for the best texture and flavor.
- 2
Heat a pot over medium heat. Add ginger and garlic, sauté for 2 minutes until fragrant.
2 minutes
Do not burn the garlic; it should be just golden.
- 3
Pour in the low-sodium vegetable broth and bring to a gentle boil.
3 minutes
Skim off any foam to keep the broth clear.
- 4
Add carrot and bok choy, simmer for 5 minutes until vegetables are tender.
5 minutes
Add vegetables in order of cooking time; carrots go first.
Why This Dish is Healthy
This dish is a healthy choice because it combines lean protein, nutrient-rich vegetables, and whole grains with minimal oil and low sodium. Its clear broth is easy on the stomach and digestion, making it suitable for all ages, including those with dietary restrictions. With balanced macros and a focus on fresh ingredients, it fits perfectly into a health-conscious Singaporean lifestyle.
This Chinese Fish Fillet Soup is low in calories and fat, making it ideal for those managing their weight. The fish provides high-quality lean protein and omega-3 fatty acids, supporting heart health. Vegetables like bok choy and carrots add fiber, vitamins A and C, and essential minerals. By using low-sodium broth and soy sauce, sodium intake is minimized, while the rice supplies complex carbohydrates for sustained energy.
Pro Tips
- 💡Tip 1: Use batang fish for authentic Singaporean flavor and texture.
- 💡Tip 2: Skim the broth regularly for a clear, elegant soup.
- 💡Tip 3: Add vegetables in stages to avoid overcooking.
Storage & Serving
Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove. Rice should be consumed within 24 hours for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 410.0 kcal |
