This sliced fish soup recipe is similar to Christine’s sliced fish mee sua but using cod and a handful of other flavorings too. Living in Singapore and always on the look-out for yummy yet healthy local foods, the sliced fish soup is one of my go-to hawker choices as it’s one of the rare healthier options. This home-cooked replica is a great even healthier version of the hawker dish. The cod fish is a nice indulgence, being one of the more expensive fishes in Singapore supermarkets, but so worth it for the creamy, delicate-textured and mild taste that the cheaper batang fish just can’t quite deliver. If you’d like the creaminess that hawkers use with evaporated milk, make sure you use low-fat evaporated milk to splash in!
Easy one pot cod soup in under 30 minutes. Fresh, delicious and healthy.
Hearty Asian Sliced Fish Soup Recipe
Serves: 4 Time: 30 mins
- 300g cod fish fillet
- 1 stalk bok choy
- 1 cup reduced-salt vegetable stock
- 2 stalks coriander
- 1 tsp fried shallots
- 2 slices ginger
- 1 tbsp mirin
- 1 cup beansprouts
- 4 tomatoes, quartered
- 1 medium red chilli, chopped
- Salt and pepper to taste
1. Wash the bok choy and spring onion and cut into pieces.
2. Bring the stock to a boil in 1 litre of water, add the ginger, mirin, chilli, fish and seasonings.
3. Simmer for 20 minutes. Add bok choy, tomatoes, bean sprouts and simmer for 5 minutes.
4. Garnish with coriander, fried shallots and serve with a small bowl of brown rice.