Sliced fish soup – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Singapore Servings: Serves 4
Singapore Servings: Serves 4Sliced Fish Soup, or ‘Yu Pian Tang’, is a beloved dish from Singapore that epitomizes the purity and complexity of Asian cuisine. Rooted in traditional Chinese cooking, this light yet nourishing soup is a staple in Singaporean hawker centers. Known for its flavorful broth and delicate slices of fish, the dish balances freshness with subtle umami tones—a comforting affair for both the soul and body.
Ingredients
- water – 6 cups / 1440 g
- boneless white fish fillets – 1 lb / 450 g
- ginger – 2-inch piece, sliced
- garlic – 3 cloves, minced
- tofu – 200 g, cubed
- Chinese cabbage – 200 g, chopped
- soy sauce – 2 tbsp
- white pepper – 1 tsp
- salt – to taste
- sesame oil – 1 tbsp
- green onions – 2 stalks, chopped
- fried shallots – for garnish
Instructions
- Bring the water to a boil in a large pot. Add sliced ginger and garlic, simmer for 10 minutes to infuse the flavors.
- Cut the fish fillets into thin slices. Set aside.
- Add the tofu and Chinese cabbage to the pot. Simmer for another 5 minutes.
- Gently add the fish slices to the broth along with soy sauce. Let it simmer for 3-5 minutes until the fish is cooked through.
- Season with white pepper and salt. Stir in the sesame oil.
- Ladle soup into bowls, garnish with green onions and fried shallots before serving.
Substitutions
- white fish fillets -> tilapia or cod
- Chinese cabbage -> bok choy
- fried shallots -> crispy onions
Enhancements in the Next Evolution
- Add shrimp or clams for additional seafood flavor.
- Incorporate a dash of fish sauce or oyster sauce for depth.
- Use homemade fish stock instead of water for a richer broth.
- Include thinly sliced carrots and mushrooms for added texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
