Fish Soup Recipe Singapore: A Warm and Nourishing Bowl in 10 Easy Steps

Fish soup is a beloved dish in Singapore, known for its light, flavorful broth and fresh seafood ingredients. Whether you prefer it with thick bee hoon, rice, or just as a comforting soup, this homemade fish soup recipe will bring the authentic taste of Singapore right to your kitchen. Follow this simple step-by-step guide to prepare a warm and nourishing bowl of fish soup.

Ingredients Needed

For the Broth

1.5 liters water
1 dried sole fish (optional, for extra umami)
2-3 dried anchovies (ikan bilis), rinsed
1 thumb-sized ginger, sliced
2 cloves garlic, crushed
1 stalk spring onion, chopped
1 tbsp light soy sauce
½ tsp salt (adjust to taste)
½ tsp white pepper
1 tbsp Shaoxing wine (optional)

For the Fish & Toppings

300g fresh fish fillet (e.g., batang/spanish mackerel or red snapper)
1 tsp light soy sauce
½ tsp sesame oil
1 tsp cornstarch
1 block silken tofu, cubed
6-8 lettuce leaves or chye sim
1 tomato, sliced
2 tbsp fried shallots
Chopped coriander and spring onions for garnish

For Serving

Steamed rice or thick bee hoon
Sliced red chili with soy sauce

Step-by-Step Guide to Making Fish Soup

Step 1: Prepare the Broth Base

In a large pot, add water, dried sole fish (if using), dried anchovies, ginger, garlic, and spring onion. Bring to a boil and let it simmer for 30–40 minutes to extract flavors.

Step 2: Strain the Broth

Remove the dried sole fish and anchovies using a strainer. Discard them, leaving a clear and flavorful soup base.

Step 3: Season the Broth

Add light soy sauce, salt, white pepper, and Shaoxing wine (if using) to the broth. Stir well and keep the broth warm on low heat.

Step 4: Prepare the Fish Fillet

Slice the fresh fish fillet into thin pieces. In a bowl, marinate the fish slices with soy sauce, sesame oil, and cornstarch. Let it sit for 10 minutes to absorb the flavors.

Step 5: Cook the Vegetables and Tofu

Add tofu cubes and sliced tomatoes to the broth. Let them simmer for a few minutes until softened.

Step 6: Cook the Fish Gently

Turn off the heat and carefully add the marinated fish slices into the hot broth. Let the residual heat gently cook the fish for about 3–4 minutes to keep it tender.

Step 7: Add Greens

Toss in the lettuce leaves or chye sim and let them wilt in the broth for about a minute.

Step 8: Prepare the Noodles or Rice

Cook thick bee hoon noodles separately according to package instructions or prepare a bowl of steamed rice.

Step 9: Assemble and Garnish

Ladle the soup into serving bowls, adding fish slices, tofu, and vegetables. Garnish with fried shallots, chopped coriander, and spring onions for extra flavor.

Step 10: Serve with Condiments

Serve the fish soup hot with a side of sliced red chili in soy sauce for an extra spicy kick. Enjoy!

Tips for the Perfect Fish Soup

Use fresh fish for the best flavor and texture. Batang, red snapper, or grouper are great choices.
For a richer broth, you can add evaporated milk for a creamy variation.
Do not overcook the fish slices—let them poach gently in the residual heat to keep them tender.
For an extra umami boost, add a handful of dried scallops or prawns to the broth.
Customize your toppings with fried fish slices, fish balls, or enoki mushrooms.

Conclusion

Homemade Singapore-style fish soup is a nourishing and flavorful dish that’s easy to prepare. Whether you’re looking for a comforting meal on a rainy day or a healthy lunch option, this recipe delivers both taste and nutrition. Try it today and enjoy a warm, satisfying bowl of fish soup!