Teochew – Style Fish Soup
This comforting bowl appears to be Teochew-Style Fish Soup, a beloved staple in Singapore and Malaysia. The soup is typically light, milky, and savory, featuring sliced white fish, prawns, tofu, seaweed, and chopped spring onions—very similar to what is shown in the image.
What This Dish Is
Teochew Fish Soup (also known as Teochew Fish Slice Soup) is a clear or lightly milky broth made with fish bones, fresh sliced fish, vegetables, and sometimes seafood extras such as prawns or squid. The version in your photo includes prawns, seaweed, and spring onions—common modern additions that make the dish heartier.
How It Tastes
The soup is known for its clean, delicate, and naturally sweet flavor, achieved from simmering fish bones with ginger and aromatics.
The broth has a light umami brininess, with subtle hints of ginger heat, while the fresh fish slices remain tender and flaky. Adding prawns brings mild sweetness, and the chives add freshness. Overall, it is soothing, warm, and nourishing, perfect as a comfort meal.
Short Story: Where This Dish Comes From
The dish originates from the Teochew Chinese community, many of whom migrated from Guangdong to Southeast Asia in the 1800s. Fish was abundant and affordable, so a light broth made from fish bones became a staple.
Unlike other Chinese soups that can be heavy or herbal, Teochew soups traditionally lean toward purity and natural flavors, allowing the freshness of the ingredients to shine.
This minimalist cooking philosophy shaped the dish into what it is today: simple but incredibly soulful.
Changes from the Original to Today
Historically, Teochew fish soup was made with
- only fish slices,
- salted vegetables,
- tofu, and
- a clear broth.
Over time, particularly in Singapore, hawkers adapted it to suit modern tastes by adding:
- prawns,
- squid,
- seaweed,
- evaporated milk (to make the broth richer),
- fried shallots,
- rice noodles or mee sua.
The soup evolved from a humble fisherman’s dish into a well-loved hawker favourite across ages.
How It Is Today
Today, Teochew-style fish soup is a popular lunch dish in Singapore, known for being healthy, light, and comforting. You can find it in hawker centres, food courts, and even modern eateries that use premium fish like batang, red snapper, or grouper.
It remains one of the go-to choices for people looking for something hearty but not oily or heavy.
Average Price
In Singapore, the typical price ranges from:
- SGD $5 – $8 for a standard bowl with sliced fish
- SGD $7 – $10 for mixed seafood (fish + prawns + squid)
- SGD $10 – $14 for premium fish varieties
Recipe: Teochew-Style Fish Soup (With Prawns)
Ingredients (2–3 servings)
- 250 g white fish fillet (batang, snapper, or seabass), sliced
- 6–8 prawns, peeled and deveined
- 1 small piece seaweed (optional)
- 1 tofu block, cubed
- 1–2 tomatoes, cut into wedges (optional but common)
- 1 stalk spring onion, chopped
- 3 slices ginger
- 1.2 litres water or light stock
- 1 tbsp Shaoxing wine (optional)
- Salt & pepper to taste
- 1 tbsp light soy sauce
- A few drops sesame oil
- 2 tbsp cooking oil
- Optional: 50 ml evaporated milk (for a richer broth)
Instructions
- Prepare the fish
- Season fish slices lightly with salt and white pepper. Set aside.
- Make the broth
- Heat oil in a pot and fry ginger slices until aromatic.
- Add prawn shells (if any) and fry to release flavor.
- Pour in water or stock and bring to a boil.
- Add tofu and tomatoes, simmer for 8–10 minutes.
- Add seafood
- Add the prawns and fish slices gently so they don’t break.
- Add seaweed if using.
- Season with soy sauce, Shaoxing wine, salt, and pepper.
- Enrich the broth (optional)
- Add evaporated milk for a milky finish.
- Finish & serve
- Taste and adjust seasoning.
- Ladle into bowls and garnish with spring onions and a few drops of sesame oil.