Sliced Fish Soup
Hawker • Singapore
About Sliced Fish Soup
Sliced Fish Soup is a staple at many Singaporean hawker centres, prized for its clean, comforting flavours and straightforward ingredients. At its core, the dish features tender fish slices—usually batang (Spanish mackerel) or garoupa—served in a clear, light broth simmered with preserved vegetables, tofu, and sometimes a handful of greens like lettuce or bittergourd. The soup’s base is typically made from boiling fish bones and anchovies, resulting in a delicate but savoury stock that’s finished with white pepper and sometimes a splash of evaporated milk for extra richness. It’s often accompanied by a bowl of steamed rice, and patrons mix in sliced red chilli with soy sauce or fermented bean paste for extra kick. Nutrition-wise, Sliced Fish Soup is one of the lighter choices at the hawker centre. Per 100g, it clocks in at 55 kcal with 5.5g protein, 2.5g total fat, 0.3g fiber, and 3.0g carbohydrates. However, a typical serving is much larger—most bowls range from 300g up to 500g, especially with added rice, so total calories can add up. Still, compared to fried options, the soup is relatively gentle on the stomach and suitable for those who want a meal that feels wholesome without being heavy. It’s halal-safe, but do check for add-ons that might differ between stalls. Expect the fish to be silky and fresh, with the vegetables providing a subtle crunch and tang. Sliced Fish Soup is perfect for weekday lunches or a light dinner, though the heartier versions with more tofu, vegetables, or milk can make for a satisfying, balanced meal. If you’re watching portions, ask for less rice or skip the evaporated milk. Otherwise, slurp up—it’s a classic that Singaporeans turn to for comfort and clarity any time of day.
How to Make Sliced Fish Soup (Traditional & Healthy Version)
Sliced Fish Soup is a beloved staple found in kopitiams and hawker centres across Singapore. This light yet comforting soup is a testament to Singapore’s rich hawker culture and multicultural food heritage. Featuring delicate slices of fresh fish, crisp vegetables, and a clear, umami-rich broth, Sliced Fish Soup is both nutritious and satisfying. Its popularity stems from its clean flavors and adaptability, appealing to everyone from early morning office workers to families seeking a wholesome lunch. The origins of Sliced Fish Soup can be traced to the Teochew community in Singapore, who introduced the idea of clear, fish-based broths served with rice or noodles. Over time, the dish has evolved with subtle fusion influences, reflecting Singapore’s dynamic culinary tapestry. Today, you’ll find many variations in kopitiams, some with added milk for a creamy twist, and others kept classic and clear. Its lightness, high protein content, and customizable ingredients make Sliced Fish Soup a go-to choice for those seeking a healthy meal without sacrificing authentic Singaporean flavors.
Ingredients(for 1 large bowl (approx. 400ml soup with fish and vegetables))
- 200g Fresh white fish fillet (e.g. batang or mackerel) (sliced thinly)
- 1 cup Chye sim (local leafy greens, chopped)
- 100g Silken tofu (cubed)
- 1 medium Tomato (sliced)
- 4 slices Ginger (peeled)
- 2 cloves Garlic (minced)
- 20g Ikan bilis (dried anchovies) (for broth)
- 1 tablespoon Light soy sauce
- 1/4 teaspoon White pepper
- 700ml Water
- 2 stalks Spring onion (sliced for garnish) - optional
- 80g Rice vermicelli (bee hoon) (optional, blanched) - optional
Instructions
- 1
Prepare the fish by slicing fillets thinly. Marinate with a pinch of salt and a dash of white pepper for 5 minutes.
5 minutes
Use very fresh fish for the cleanest flavor and best texture.
- 2
Rinse ikan bilis and place in a pot with water. Bring to a boil, then simmer for 10 minutes to create a flavorful broth. Remove ikan bilis with a strainer.
10 minutes
Simmer gently to avoid bitterness in the broth.
- 3
Add ginger slices and minced garlic to the broth. Simmer for 2 minutes until aromatic.
2 minutes
Ginger helps remove any fishiness and enhances aroma.
- 4
Add tomato slices and chye sim to the pot. Cook for 2-3 minutes until vegetables are just tender.
3 minutes
Do not overcook greens to retain nutrients and color.
Why This Dish is Healthy
This Singaporean Sliced Fish Soup is a healthy recipe choice because it uses lean fish and plenty of vegetables, providing essential nutrients without excess calories or saturated fats. The clear, homemade broth keeps sodium levels in check, and the option to skip noodles or use wholegrain bee hoon makes it adaptable for various dietary needs. It’s a guilt-free meal ideal for weight management, diabetes, and anyone seeking a nourishing, local hawker classic.
Sliced Fish Soup is naturally low in calories and fat, while being high in protein thanks to the use of lean white fish. The addition of chye sim and tomato provides dietary fiber, vitamin C, vitamin A, and antioxidants. Ikan bilis in the broth adds calcium and minerals. Tofu boosts plant-based protein and calcium, making this soup a well-rounded choice for balanced nutrition. The absence of deep-frying and minimal use of oil ensures this soup is heart-healthy and light on the digestive system.
Pro Tips
- 💡Tip 1: Use the freshest fish available for best taste and texture.
- 💡Tip 2: Strain the ikan bilis broth well for a clear soup.
- 💡Tip 3: Add vegetables just before serving to maintain crunch and nutrients.
Storage & Serving
Store leftover soup and ingredients separately in airtight containers in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish. Avoid freezing, as the fish texture may become mushy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 55.0 kcal |
| Protein | 5.5 g |
| Total Fat | 2.5 g |
| Fiber | 0.3 g |
| Carbohydrates | 3.0 g |
Cultural Notes
Sliced Fish Soup is a well-loved staple at hawker centres, often sought after by office crowd and seniors for its lightness and comforting, clean flavours. It’s a go-to meal for those after something less oily but still hearty.
