If you have worked in the CBD area long enough, you would probably notice that salads and fish soups are often the best selling items for lunch. The queues for these 2 items are forever visible, no matter how many duplicates stalls of such there might be, unless if your salads/fish soup are so terribly horrible that people shun away… And the reason for these 2 kinds of foods being the most popular is also quite apparent. There are many ladies working in the town area and salads and fish soups are the healthiest lunch selections around, for the fear of putting on the extra pounds yeah. So if you are considering to set up a stall or cafe in this area, your business will definitely be very brisk if you can serve healthy lunch options. Hehehe.
But I am quite a lazy person when it comes to queues. So rather than queuing for the favorite fish soup stall, I decide to make my own ! And right from the base, which is the soup stock, to the add-ons, such as the egg floss and meat balls, are all made from scratch and this is something which, even my favorite stall does not serve. It’s such a blessing to be able to serve healthy and delicious fish soup yee mee, even from the home kitchen ! Though it does take an extra bit of effort to do that.. it’s all the worth ! :)
And that’s how the soup stock looks liked after it has been chilled. It’s kind of gross… but it’s where all the collagen are hidden too… I did it by the lazy jane method by adding water to a pot filled of pork bones and chicken carcass and feet and and leave them in the slow cooker to stew overnight. But be sure to clean the blanch the bones and carcass with boiling water before slow cooking them to get rid of all impurities.
So remember to forget about the gross-looking soup stock when you are having the fish soup !! Hahaha.. just concentrate on devouring the awesome fish soup ok ?
The egg floss recipe and step by step method can be found in another post here, while the meatballs recipe are here. On top of fish slices, I added some lettuce and tomatoes as well. I have another seafood version where I will up the post on a later date.
- 15 tbsps of the chilled (jelly-liked) soup stock (or 1 huge bowl of soup stock)
- 2 tsp of light soya sauce
- 3 tsp of huadiao wine
- 1/2 tsp of garlic powder
- 1/2 tsp chicken seasoning powder
- 1/2 tsp of pepper
- 15 pieces of sliced fish (I used batang fish)
- 1-2 pieces of yee mee (chinese egg noodles)
- 1 tomato
- few slices of lettuce
- Meatballs (as desired)
- Egg Floss (as desired)
- Cook the soup stock on medium heat until it boils. Reduce to low heat and add in the soya sauce, wine, garlic powder, chicken seasoning and pepper.
- Add the yee mee and allow it to simmer till slightly soft.
- Add in the sliced fish and meatballs (if using) and continue simmering until the fish is cooked.
- Add in the tomato and simmer for another 15 seconds. Turn off the heat.
- Place the lettuce in a bowl and pour the hot fish soup over it and serve with egg floss (as desired).