Tuesday, 23 March 2010

Fish Soup Without the Fishy Smell..

Fishy smell can be a major turnoff to many. Fear no more!

Just a couple of steps and you are there to tasty fish soup. Proviso: Fish has got to be fresh!

Instead of using a whole fish, if I am lucky and if there is a big Garoupa at the market, it means more fish head meat. The gelatinous texture keeps the flesh from drying out, tastes smooth and flavours the soup. Modified sliced fish soup, here I come!

Fish head flesh is packed with flavours, so you really don’t need to add any stock. It is stock in itself.

Note: To make fish slice soup with the body flesh, you got to prepare the stock first and don’t fry the fish! Recipe coming soon…

150g Fish Head Meat slices
2 stalks Spring Onions, cut 1 inch length
1 inch Ginger, sliced
Sesame Oil

1. Oil the wok. Pan-fry the Fish meat slightly. Remove and set aside.
2. Add water (slightly more to cover the Fish meat) to the wok and bring to boil.
3. Add pan-fried Fish meat, Spring Onions and Ginger. Bring to a simmer for about 10-15 minutes.
4. Add Salt, Sesame Oil and Pepper, to taste.
5. Serve.


  1. I love this type of clear soup....very light and delicious. Thanks for sharing.

  2. Wow! I made a fish soup and was afraid that it was ruined due to fishiness, but I added some sesame oil and ginger, and voila, delicious soup! Thanks for the tip!