There are two kind of fish soups, with milk or without milk. Both are tasted good, but I prefer with milk, cos the soup is thicker than without milk. Also, there are XO fish soup, but for those who dislike alcohol might be would dislike it.
Fyi, the original XO fish soup is at Holland Village, and the best normal fish soup is at Bugis area. But some hawkers are selling a good fish soup too. Mostly, they will come together with yam rice......*heezzz, it made me hungry when talk about it*.... So, let's eat Singapore Fish Soup......yummmmmmmm!!
Singapore Fish Soup
500g fish fillet with bone
3 slices ginger, cut into thin strips
1 tomato, quartered
1 box silken tofu, cubed
1 tbsp Tianjin dong cai (I skipped this one)
Dried seaweed (laver sheets) (optional)
1 tbsp light soy sauce
½ tbsp sesame oil
1 tsp rice wine
1 tsp pepper
2 tbsp shaoxing wine
2 litres water
2 slices ginger
2 stalks each of chopped spring onions and cilantro
1. Fillet the fish, and keep the central bone. Fry this bone to brown with a little oil. Then add water, ginger and boil for 30 minutes. (Or you can use fish stock cubes to make the soup.)
2. Slice the fish into slivers and season with light soy sauce, sesame oil, rice wine, pepper and ginger strips. Mix and keep refrigerated to marinate for about 30 minutes
3. Wash the lettuce leaves, tomato, cube the tofu.
4. Remove the fish bone, bring the fish stock to boil, and add fish slices. Bring to boil again.
5. Add tofu and tomato, bring to boil.
6. Add in Tianjin dong cai, dried seaweed. Stir the soup, add in the Chinese wine. Stir, turn off the fire. Add salt and pepper to taste.
7. Line serving bowl with the lettuce leaves, and ladle the hot soup over together with ingredients. Garnish with spring onion and coriander.