Homemade Fish Soup

Lately, Singapore has been raining a lot and a hot homemade soup is what we need. It is light but flavourful, made from boiling fish bones and let it slowly simmer in a thermal pot. My family love this soup, so the recipe is definitely a keeper.

Ingredients (stock)

  • 400g white snapper fish bones (rinse and pat dry)
  • 2 thumb sized sliced ginger
  • 2 later water
  • 1/4 cup shaoxing wine
  • 1 spring onion (chopped about 2-3 inches in length)


  • 1 big red tomato (sliced into wedge)
  • 500g sliced batang fish (Rinsed and pat dry, marinate with 3 tbs cooking wine, set aside for 20 minutes. rinse and pat dry)
  • 1 pack bokchoy (300g)
  • 12 pieces premium fishballs
  • 1 tube egg tofu (sliced)
  • 2.5 tsp ikan bilis powder
  • 1/2 tbs premium fish sauce (I used Thai fish sauce)
  • salt and white pepper to taste


  • Fried shallots and Chinese parsley ( I ran out of Chinese Parsley, best to include it as garnish if you have )


  • In a hot wok, drizzle 1/4 cup of oil. Make sure that the oil is sizzling hot before putting in your fish. Add in the ginger slices then pan fry both side of the fish bone til golden brown. Drizzle 1/4 cup of shaoxing wine. Then fry for 15-20 seconds more. Set aside the fish, ginger and any brown bits that you see.
  • Heat up 2 liters of water in your thermal inner stock pot. Add in the spring onion. Let it come to boil. It is necessary to have the water boiling before adding the fish. This will make the stock milky in colour.
  • Add in the fried fish. Cover and let it simmer for 20 minutes.
  • Let it continue to simmer in thermal pot overnight.
  • Next day, sieve the stock to remove any fishbone. My fishbone came with a lot of fish meat, debone and keep the meat for making the soup.
  • Put back the stock into the pot, add in the tomato and fishballs. Let it come to boil at medium high heat. Turn down the heat to medium low. Add in the egg tofu, fish and vegetables, followed by ikaw bills powder, fish sauce, salt and pepper. Give some gentle stir for about 30 seconds or until the fish is cooked through. Garnish with fried shallots and spring onion or Chinese parsley. Serve hot.

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