Hot Sliced Fish and Vegetable Soup

Sliced Fish Soup is a common Chinese soup dish, its known for its easy and quick preparation as well as its simple flavours. It is a good dish on its own but like I said the original dish tastes simple, what would you expect with just a mixture of fish, ginger and water, so to give it more life I spiced things up and added shiitake for umami plus I started it with a sauté of garlic, ginger and shallots then finishing it with chilli oil and sesame oil, now were talking!

Hot Sliced Fish and Vegetable Soup
Prep time
Cook time
Total time
Serves: 3-4
  • 500 g white fish fillets, sliced and lightly coated with corn flour
  • 1 large bunch choy sum, chopped
  • 3 stalks spring onions, chopped
  • 8 pcs shiitake mushrooms, sliced
  • 8 cups dashi stock or Ikan Bilis stock
  • ½ thumb sized ginger, thinly sliced
  • 3 pcs shallots, thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp chilli oil
  • 1 tbsp sesame oil
  • salt
  • ground white pepper
  • oil
  1. In a soup pot add oil then sauté garlic, ginger and shallots.
  2. Pour stock then bring it to a boil.
  3. Add mushroom and simmer for 10 minutes in low heat.
  4. Add vegetables, chilli oil then season with salt and ground white pepper.
  5. Add the fish pieces a slice at a time to prevent them sticking together then cook for 2 minutes.
  6. Add sesame oil and spring onions, turn heat off then serve.



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