How to Make Fried Fish Soup (Traditional & Healthy Version)
Fried Fish Soup, known locally as ‘Yu Pian Tang’, is a beloved dish in Singapore’s vibrant hawker scene. Found in every bustling kopitiam, this clear, aromatic soup combines the goodness of fresh fish with crispy fried fillets, silky tofu, and nutritious greens. The dish is a beautiful reflection of Singapore’s multicultural palate, with Teochew and Hainanese influences, yet adapted and loved by all Singaporeans. Its light, comforting broth, served with rice or bee hoon (rice vermicelli), makes it a staple for those seeking a wholesome yet satisfying meal. What makes Fried Fish Soup special is the fusion of flavors and textures—crunchy fish pieces, tender vegetables, and a savory yet clean-tasting broth. It’s often enjoyed as a quick, healthy lunch or dinner, drawing long queues at local hawker centres. The dish’s popularity is a testament to its balance of taste and nutrition, cementing its place in Singapore’s culinary heritage. This healthy version keeps the classic flavors while being mindful of calories, making it perfect for those tracking their intake without sacrificing authenticity.
Ingredients
- 200g Fresh white fish fillet (e.g., batang or threadfin) (Yu Pian)
- 100g Firm tofu (Tau Kwa)
- 1 cup, chopped Napa cabbage (Bai Cai)
- 1 medium, wedged Tomato
- 4 slices Ginger (Old ginger for aroma)
- 1 Egg white (for marinating fish)
- 2 tbsp Cornstarch (for coating fish)
- 2 tbsp Neutral cooking oil (e.g. canola or sunflower)
- 700ml Low-sodium fish stock or water
- 1 cup Chye sim or baby spinach (local leafy greens)
- to taste Salt
- to taste White pepper
- 2 stalks, chopped Spring onion (for garnish)
Step-by-step instructions
Step 1 · Slice fish fillets into bite-sized pieces
Slice fish fillets into bite-sized pieces. Pat dry. Marinate with egg white, a pinch of salt, and white pepper for 5 minutes.
Step 2 · Coat marinated fish pieces lightly with cornstarch
Coat marinated fish pieces lightly with cornstarch. Heat 1 tbsp oil in a non-stick pan and shallow fry fish until golden. Drain on kitchen paper.
Step 3 · In a soup pot
In a soup pot, heat 1 tbsp oil. Add ginger slices and sauté until fragrant. Pour in fish stock and bring to a boil.
Step 4 · Add napa cabbage and tomato to the boiling broth
Add napa cabbage and tomato to the boiling broth. Simmer for 5 minutes until vegetables soften.
Step 5 · Gently add tofu cubes and leafy greens
Gently add tofu cubes and leafy greens. Cook for another 2-3 minutes.
Step 6 · Season the soup with salt and white pepper to taste
Season the soup with salt and white pepper to taste. Ladle hot soup into bowls, add fried fish on top. Garnish with chopped spring onion.
Why this recipe is healthy
This healthy Fried Fish Soup recipe uses shallow frying and minimal oil, preserving essential nutrients while reducing excess calories. The clear, low-sodium broth and abundance of vegetables make it a heart-friendly, balanced meal ideal for weight management. Fish provides omega-3 fatty acids, supporting brain and heart health, while tofu adds plant-based protein. It’s a wholesome, satisfying choice for anyone seeking nutritious Singaporean food.
A note on tradition
Fried Fish Soup is a quintessential Singaporean comfort food, cherished for its balance of flavors and nourishing qualities. Enjoyed across regions, especially in heartland kopitiams, it’s a go-to meal for busy office workers and families alike. The dish reflects Singapore’s hawker culture, where quick, affordable, and healthy food is always within reach. It’s typically eaten for breakfast or lunch, providing a light yet energizing meal.