Sliced fish mee sua soup

Young Parents (Singapore) - - Family Fun -

Serves 2


• 300g fish steak (bone-in)

• 100g minced pork

• Cook­ing oil

• 5 to 6 slices old gin­ger

• 4 cilantro (Chi­nese pars­ley) root stalks

• 1 tbsp black pep­per­corns, smashed

• 2 tbsp dried ikan bilis (in gauze bag)

• 800ml to 1 litre wa­ter

• 1 large tomato, sliced into 8 wedges

• Mee sua for two, par­boiled

Mari­nade for pork

• ½ tsp soy sauce

• ½ tsp sesame oil

• ¼ tsp pep­per

• ½ tsp corn flour


• ½ tsp salt

• ½ tsp sugar

• 1 tsp dried sole fish pow­der


• Cilantro leaves

• Fried shal­lots


1 Fil­let the fish and keep the bones for stock. Cut the fil­let into smaller pieces. Set aside. 2 Mix the mari­nade in­gre­di­ents into the pork meat and set aside.

3 Par­boil the fish bones, then drain and set aside.

4 In the same pot, add 1 tsp cook­ing oil, along with gin­ger slices, cilantro root stalks, pep­per­corns and ikan bilis. Saute on medium low heat un­til fra­grant.

5 Add wa­ter and the fish bones. Bring to a boil.

6 Lower heat and sim­mer for 30 min­utes. Sieve the stock or re­move the bones, roots and gauze bag.

7 Bring the stock to a boil again, then add pork.

8 Add sea­son­ing in­gre­di­ents, fish fil­lets and toma­toes. Once the fish is cooked, turn off the fire.

9 Spoon the soup over the mee sua. Top with shal­lots and cilantro.

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