I have a confession to make... I have been relying on pre-made soup stock to cook all my life until now. Why now? That’s because I have only recently discovered how fast and simple it is to make good, home-cooked fish broth. Not only was it easy, it was cheap because the main ingredient was simply fish bones.This fish soup is Singapore style too as it is made in the style of traditional fish bee hoon noodle soup found in the traditional Cantonese eateries. The soup is cloudy, not because of the addition of milk, but by the intense boiling of fried fish bones to create the emulsification of fat, collagen and stock which is white.
Prep time: 5 minutes
Cooking time: 25 minutes
Serving size: For 4
500g fish bones/ head (any fish will do, just avoid oily fish)
5 stalks of spring onion
1 litre of water
Oil for frying the bones
1. Coat the bones with salt and fry them until golden brown.
2. Bring the water in a pot to a boil with intense fire, add the bones in and let them boil for 15 minutes.
3. Remove pot from the stove, add ginger and spring onion. Rest for 15 minutes.
4. Add other ingredients depending on what you like. I added half-shell scallops and tang oh into my broth to create a refreshing bowl of soup served with rice.
If it is not enough encouragement after seeing how simple it is to make fish broth, you might be interested to know about the health benefits. In the whole boiling process, minerals from the bone is dissolved into the soup. In other words, we are unlocking the essential nutrients which are good for bringing down inflammation, reducing joint pain, strengthening our bones, and boosting our immunity. I would say that this beats eating those multi-vitamin pills every day!