sliced fish soup

Hearty Asian Sliced Fish Soup Recipe

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

Ingredients :

  • 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

Preparation :

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.

sliced fish soup

 Nutritional Facts:

Per serving: 114 calories; 1 g fat; 4 g carbohydrates; 20 g protein

Carbohydrate Servings: 0

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