Classic Singaporean & Malaysian Fish Soup

Ingredients

• 1 white fish (whole, filleted; head and bones reserved)
• 1 onion (roughly chopped)
• 3 slices ginger
• 1 handful dried anchovies (ikan bilis)
• 100 ml rice wine
• 400 g chicken stock
• water (to cover)
• 1 block tofu (cubed)
• 1 tomato (sliced)
• 1 handful kai lan or spinach
• 3 tbsp evaporated milk (can substitute with soy milk)
• soy sauce (to taste)
• fish sauce (to taste)
• fried shallots (to garnish)
• chilli-soy dip (to serve)

Steps

1. 1

   Fillet the white fish and slice the flesh into bite-sized pieces. Set the fish slices aside and reserve the head and bones for the stock.

2. 2

   Heat a small amount of oil in a large pot. Sear the fish bones and head over medium-high heat until they are browned and fragrant.

3. 3

   Add the roughly chopped onion, ginger slices, and dried anchovies (ikan bilis) to the pot. Pour in the rice wine and chicken stock.

4. 4

   Add enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer on high for about 1.5 hours until the stock becomes creamy and white.

5. 5

   Strain the stock through a fine sieve into a clean bowl or pot. Press the bones firmly against the sieve to extract all the flavor and marrow.

6. 6

   In a serving pot, arrange the cubed tofu, sliced tomato, greens (kai lan or spinach), and the fresh fish slices.

7. 7

   Pour the hot, strained stock over the arranged ingredients. Simmer for 3-5 minutes until the fish is just cooked through.

8. 8

   Stir in the evaporated milk (or soy milk), fish sauce, and soy sauce to taste.

9. 9

   Top the soup with fried shallots and serve immediately with a side of chilli-soy dip.

Notes

The creator suggests using fresh fish like snapper or sea bass. Simmering the bones on high heat is the secret to achieving the signature milky white color of the stock without needing excessive amounts of milk.

Nutrition per serving

• fish soup
• main course
• Singaporean
• Malaysian
• seafood
• soup
• zero waste
• healthy