The main elements of this Singaporean soup include a flavorful fish-based broth that is enriched with milk and spices, bee hoon noodles (rice vermicelli), fried or boiled fish heads or fish slices, and mustard greens. Garoupa, snakehead, pomfret, and batang are the most common types of fish used in this dish, and the fish stock is occasionally flavored with brandy or rice wine.
This hearty soup is a classic hawker-style dish that is usually served garnished with fresh scallions. In 2010, CNN mentioned this soup as one of the forty must-try dishes in Singapore.
MOST ICONIC Fish soup bee hoon
View moreThis Singaporean and Malaysian classic dish couples grilled stingray and spicy sambal paste—the chili pepper-based sauce that may incorporate various other elements such as lime juice, shrimp paste, ginger, vinegar, or sugar. The thin stingray fillets are usually coated with sambal and are then grilled and served on a banana leaf.
The whole dish is traditionally accompanied by lime wedges, onions, or sliced chili peppers, and there is also a special dipping sauce on the side. Apart from Singapore, the dish is also enjoyed in Malaysia where it is known as ikan pari bakar.
MOST ICONIC Sambal Stingray
View moreMAIN INGREDIENTS
Fish head curry is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes, and an array of seasonings such as curry leaves, garlic, chili, coriander, cumin, turmeric, pepper, and tamarind. The dish was invented during the 1970s as a way to use up unwanted fish heads.
Today, it is served with bread or rice on the side, and one simmering pot of fish head curry can easily feed a few people.
MOST ICONIC Fish Head Curry
View moreMAIN INGREDIENTS
Sliced fish soup is a traditional fish soup originating from Singapore. There are many variations, but it’s often made with a combination of fish such as grouper, minced pork, cabbage, tofu, tomatoes, fish stock, salt, white pepper, sesame oil, cornstarch, soy sauce, and Shaoxing wine.
The fish and meat are marinated, sautéed, and then cooked into a soup with the vegetables and seasonings. If desired, cooked noodles can also be added to the soup. Sliced fish soup is a staple at hawker centers across the country and it’s believed that the dish was created by the Teochew people.
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