Singapore Sliced Fish Soup

Ingredients

• 1 tbsp Garlic (minced)
• Spring onions (chopped)
• 50 g Ikan bilis (dried anchovies)
• 1 Tomato (wedged)
• 500 ml Water
• 400 g White fish (sliced and lightly seasoned (e.g., Batang or Toman))
• Napa cabbage (sliced)
• Xiao bai cai (trimmed)
• 1 Egg tofu (sliced)
• Thick bee hoon (thick rice vermicelli)

Steps

1. 1

   In the rice cooker pot, fry the minced garlic, chopped spring onions, and 50g of ikan bilis until they are golden and fragrant.

2. 2

   Add the tomato wedges and 500ml of water to the pot.

3. 3

   Stir the mixture and let it cook in the rice cooker for 15 minutes to develop the broth flavor.

4. 4

   Carefully remove the ikan bilis from the broth if you prefer a smoother soup texture.

5. 5

   Add the sliced egg tofu, napa cabbage, xiao bai cai, thick bee hoon, and the seasoned white fish slices.

6. 6

   Switch the rice cooker to 'steam' mode and cook for an additional 5 minutes until the fish is cooked through and the vegetables are tender.

Notes

For the fish, Batang (Spanish Mackerel) or Toman (Snakehead) are traditional choices for Singaporean fish soup. Lightly season the fish with a pinch of salt and white pepper before adding to the pot.

Nutrition per serving

• main
• soup
• seafood
• rice cooker
• one-pot
• Singaporean
• healthy