We first tasted this soup in Singapore, and later encountered various versions of it in several Chinese restaurants around the world. The rice noodles in this soup are simply exquisite—they absorb the delicate fish flavor and the spiciness of the seasonings. It’s worth noting that the original Singaporean soup was made from fish heads, specifically the cheeks. However, it turns out equally well using fillets.
Calories per Serving: 504.99 kcal
Servings: 4
Cooking Time: 5 minutes
Additional Time: 15 minutes
Macronutrients (per serving):
Carbohydrates: 28.82 g
Protein: 19.35 g
Fat: 31.73 g
Ingredients (for 4 servings):
- 400-500 g (14-18 oz) white fish fillet with skin
- 250 g (9 oz) thin rice noodles
- 2 hot red chili peppers
- 3 cm (1.2 inch) fresh ginger root
- Several green onion stalks
- Freshly ground black pepper
- Vegetable oil for frying
- Soy sauce for serving
- Sesame oil for serving
For the Broth:
- 20 g (0.7 oz) rice wine or dry sherry
- 20 g (0.7 oz) oyster sauce
- 5 g (0.18 oz) sesame oil
- Salt to taste
Cooking Instructions:
Prepare the Fish:
Cut the ginger into thin slices and the chili peppers into rings.
Remove the scales from the fish skin, pat the fillets dry, and cut them into strips (about 5 cm long and 2 cm wide).
Heat vegetable oil in a wok (about 3 cm deep) until very hot. Fry the fish pieces in batches until golden brown, turning them for 1-2 minutes. Place the cooked pieces on paper towels. Once all the fish is cooked, pour out the oil, leaving about 2 tablespoons in the wok.
Sauté the Aromatics:
Over medium heat, add the ginger and chili peppers to the wok. Sauté for 30 seconds.
Return the fish to the wok, add half of the green onions, and cook for 1 minute. Transfer the contents of the wok to a plate. Set aside the wok with the remaining oil.
Cook the Rice Noodles:
Cook the rice noodles according to the package instructions. Rinse quickly with cold water and drain in a colander.
Divide the noodles among preheated bowls and sprinkle with sesame oil.
Assemble the Soup:
In the wok, pour 1 liter of water and bring it to a boil over high heat. Add the remaining green onions and all the broth ingredients. Bring to a boil again, cook for 1 minute, and season with pepper.
Pour the boiling broth over the fish and noodles. Serve immediately with additional sesame oil and soy sauce on the side.
Handy Tip
If you enjoy spicy flavors, feel free to increase the amount of chili in this soup. If you want to make the soup from fish heads, simply cut off all the meat along with the skin and follow the recipe, adjusting the size of the pieces.
Enjoy your flavorful fish soup with rice noodles! 🍲🐟🌶️
