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Sliced Fish Soup
A comforting and light Singaporean soup featuring delicate slices of white fish poached in a fragrant broth of ginger, scallions, and sometimes tomatoes and tofu.
ð§ ææ
- 400 g Firm white fish fillets(e.g., sea bass, cod, or korean pollock, skin removed and sliced thinly)
- 1.2 litres Water(or 1 litre water + 200 ml light fish stock)
- 30 g Young ginger(thinly sliced)
- 3 stalks Spring onion (scallions)(halved lengthwise and sliced on the bias)
- 2 cloves Garlic(lightly smashed)
- 1 small Tomato(cut into wedges (optional))
- 100 g Silken tofu(cut into 2 cm cubes (optional))
- 1 tsp Light soy sauce
- 1 tbsp Fish sauce(or to taste)
- 0.5 tsp White pepper(plus extra to taste)
- 1 tsp Salt(adjust after tasting)
- optional Cornflour slurry(1 tsp cornflour mixed with 2 tsp water, for a silky mouthfeel)
- for garnish Coriander leaves
- for garnish Fried shallots
ðšâð³ äœãæ¹
- 1
Prepare the fish: Pat the fish fillets dry and slice thinly across the grain into 0.5 cm slices. For firmer slices, toss briefly with 1 tsp cornstarch and a pinch of salt (velveting) and set aside.
- 2
Make the broth base: Heat 1 tbsp vegetable oil in a medium pot or wok over medium heat. Add smashed garlic and half the sliced ginger; stir-fry for 30 seconds until aromatic but not browned.
- 3
Add water (and/or fish stock) and bring to a boil over high heat. Skim any scum that rises for a clearer broth, then reduce heat to a gentle simmer. Add the remaining ginger slices and the white part of the spring onions. Simmer for 8-10 minutes to infuse the broth.
- 4
Season the broth with light soy sauce, fish sauce, white pepper, and salt. Taste and adjust seasoning.
- 5
Add optional ingredients like tomato, tofu, or leafy greens (taugeh, baby bok choy) and simmer for 1-2 minutes until just tender.
- 6
Increase heat to medium-high so the broth is at a gentle boil. Add the fish slices in a single layer and gently stir once to separate. Poach for 1-2 minutes until the fish turns opaque and flakes easily. Do not overcook.
- 7
If using cornflour slurry, stir it in while the fish is nearly cooked. Bring back to a simmer and remove from heat immediately.
- 8
Ladle the soup into bowls. Garnish with spring onion greens, coriander, and crispy fried shallots. Serve hot with steamed jasmine rice and condiments like sliced chilli or sambal on the side.
ð¡ ããã®ã³ã
- âUsing fish bones or a small fish head during the broth simmering stage can add deeper flavor.
- âAdjust the seasoning carefully to achieve a balanced savory and umami taste.
- âEnsure the fish is not overcooked to maintain its tender texture.
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- Add clams or other small seafood for extra flavor.
- A dash of sesame oil can be added at the end for aroma.