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
- 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)
- 80g Rice vermicelli (bee hoon) (optional, blanched)
Step-by-step instructions
Step 1 · Prepare the fish by slicing fillets thinly
Prepare the fish by slicing fillets thinly. Marinate with a pinch of salt and a dash of white pepper for 5 minutes.
Step 2 · Rinse ikan bilis and place in a pot with water
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.
Step 3 · Add ginger slices and minced garlic to the broth
Add ginger slices and minced garlic to the broth. Simmer for 2 minutes until aromatic.
Step 4 · Add tomato slices and chye sim to the pot
Add tomato slices and chye sim to the pot. Cook for 2-3 minutes until vegetables are just tender.
Step 5 · Lower the heat and gently add the marinated fish slices and tofu cubes
Lower the heat and gently add the marinated fish slices and tofu cubes. Poach for 2-3 minutes until the fish turns opaque and is just cooked through.
Step 6 · Season soup with light soy sauce and additional white pepper to taste
Season soup with light soy sauce and additional white pepper to taste.
Step 7 · If serving with rice vermicelli
If serving with rice vermicelli, blanch bee hoon separately and divide into serving bowls. Ladle the fish soup over noodles.
Step 8 · Garnish with spring onion before serving
Garnish with spring onion before serving. Enjoy hot.
Why this recipe 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.
A note on tradition
Sliced Fish Soup is a quintessential dish in Singapore’s hawker scene, especially in areas with strong Teochew heritage like Bedok and Tiong Bahru. It’s typically enjoyed as a light breakfast or lunch, favored by those looking for a nourishing yet satisfying meal. The dish’s adaptability means it’s enjoyed by young and old alike, and it’s a common sight at kopitiams where office workers and families gather. Its popularity reflects Singapore’s fusion of tradition and modern eating habits.