clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hot Sliced Fish and Vegetable Soup 1

Hot Sliced Fish and Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Chinese


Hot Sliced Fish and Vegetable Soup is a simple soup dish of thinly sliced fish fillets and Asian greens cooked in a fish stock infused with chilli oil, sesame oil and spices.


  • 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
  • 1/2 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.