Sliced Fish Soup with Dry Noodle
Servings Prep Time
2pax 40minutes
Cook Time
Servings Prep Time
2pax 40minutes
Cook Time
Fish marinade
  • 200g red grouper fish filletboneless
  • 1/2tsp salt
  • 1dash white pepper
  • 1tbsp chinese cooking wine
  • 1tsp Double Pagoda 100% Pure Sesame Oil
  • 1tsp Double Pagoda Ginger Oil
  • 1/2tbsp cornstarch
Minced pork marinade
  • 80g minced pork meator chicken if desired
  • 1tsp light soy sauce
  • 3dash white pepper
  • 1tsp Double Pagoda 100% Pure Sesame Oil
  • 1tsp chinese cooking wine
  • 1tbsp corn flour 
  • 2leaves Napa Cabbagesliced to 1cm strips horizontally
  • 50g tofudiced
  • 1 medium tomatocut to 8 wedges
Soup base
  • 30g dried fish solerinsed
  • 1cube fish bouillon soupto taste
  • 1litre wateradd more if needed
  • 2tsp Double Pagoda Ginger Oil
  • 1 dried seaweed5cm by 5cm
  • white pepper
  • Double Pagoda Garlic Oil
  • spring onionchopped
Dry noodles
  • 100g yellow noodle
  • 1/2tbsp light soya sauce
  • 1tbsp sambal chilli
  • 1tbsp Double Pagoda Shallot Oil
  • 2tbsp fish soup base
● Set aside and marinate for 30 mins.
  1. 30 mins before slicing the fish, place it in the freezer. #Tip: This will make slicing the fish a lot easier.
  2. Remove from the freezer, slice the fish into desired thickness.
  3. Place it in a bowl, add in salt, white pepper, chinese cooking wine. Give it a good mix.
  4. Add in sesame oil, ginger oil, and cornstarch. Give it a good mix again. Let it marinate for 30 mins. #Tip: Add the oils and cornstarch last to allow the seasonings to be absorbed by the fish meat.
  5. Set aside and marinate the fish meat for 30 mins.
  6. Add in all the minced meat and marinade ingredients into another bowl.
  7. Give it a good mix and set the minced meat aside to marinate for 30 mins.
Step 2: Make the soup base and cook all the ingredients.
  1. Add all the soup base ingredients into the pot. Bring it to a boil for 15 mins.
  2. Remove the sole fish from the soup.
  3. Add in tomato and napa cabbage, simmer for another 3 mins. Do a taste test and adjust the water level and add in more fish bullion to adjust the taste if needed.
  4. Using a teaspoon, shape the minced meat into equal round balls and add to the soup.
  5. Add in sliced fish and tofu. Cook for about 1 min.
Step 3: Assemble the fish soup
  1. Garnish with garlic oil, dried seaweed, and spring onion.
Step 4: Prepare the dry noodle, assemble and serve with fish soup
  1. In a saucepan with boiling water, add in noodles and cook as per instructions on the packaging.
  2. In a plate, add in all the seasoning. Give it a good mix.
  3. Add in the cooked noodle and mix it evenly with the sauce.