Pairs well with Simplified Sliced Fish Soup
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Simplified Sliced Fish Soup
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A comforting and customizable Singaporean fish soup made with a milky fish stock brewed from kombu, bonito flakes, and toasted ikan bilis, served with red snapper fillets, vegetables, and optional egg floss and fried shallots. This version takes less than 45 minutes and requires no deep frying.
00:30:00 total
Serves 4
medium
Soup
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Ingredients
- Red snapper fillets - 800 g (sliced fish for soup)
- Salt - 1 tsp (for seasoning fish slices)
- Mirin - 4 tsp (for seasoning fish slices)
- Sake - 4 tsp (for seasoning fish slices)
- Water - 3 litres (for fish stock)
- Kombu - 5 g (dried kelp for stock)
- Bonito flakes - 5 g (for stock)
- Ikan bilis (toasted) - 100 g (toasted dried anchovies for stock)
- Thick beehoon - watch the video to see (noodles to serve)
- Romaine lettuce - watch the video to see (vegetable for soup)
- Tomatoes - watch the video to see (vegetable for soup)
- Cooking wine - 2 tsp (optional, for flavoring)
- Fish sauce - 2 tsp (optional, for flavoring)
- Egg floss - watch the video to see (optional garnish)
- Fried shallots - watch the video to see (optional garnish)
- Fried ginger - watch the video to see (optional garnish)
- Chilli padi - watch the video to see (for dipping sauce, adjust to taste)
- Garlic - watch the video to see (for dipping sauce, adjust to taste)
- Lemon - watch the video to see (for dipping sauce, adjust to taste)
- Soy sauce - watch the video to see (for dipping sauce, adjust to taste)
Instructions
- Prepare fish slices: Season the red snapper fillets with salt, mirin, and sake. Let them sit gently for about 15 minutes to absorb flavors and reduce fishy smell without breaking the meat.
- Make fish stock: In a pot, bring 3 litres of water to a rolling boil. Add kombu, bonito flakes, and toasted ikan bilis. Boil for about 30 minutes to achieve a milky-colored fish stock. Avoid using water that is not boiling hot to ensure milky appearance.
- Prepare soup ingredients: Wash and prepare romaine lettuce and tomatoes. Optionally prepare egg floss, fried shallots, and fried ginger for garnishing.
- Cook soup: Add the seasoned fish slices into the hot fish stock. Add lettuce and tomatoes. Do not overcook the fish; cook until the fish turns snow white and is just done.
- Prepare noodles: Cook thick beehoon noodles separately as per package instructions.
- Serve: Serve the fish soup hot with cooked beehoon noodles. Garnish with optional egg floss, fried shallots, and fried ginger. Provide dipping sauce made from chilli padi, garlic, lemon, and soy sauce adjusted to taste.
