Singapore Fish Soup (Ikan Kembung Soup)

Name: Singapore Fish Soup (Ikan Kembung Soup)
Cuisine: singapore
Ingredients: 500 g Fresh Ikan Kembung (Indian mackerel) fillets; 1 liter Fish stock; 500 ml Water; 3 Ginger slices; 4 Garlic cloves, minced; 2 Spring onions, chopped; 1 Red chili, sliced; 2 tbsp Fish sauce; 1 tbsp Lime juice; 1 tbsp Fresh coriander, chopped; to taste Salt

A recipe from singapore.

🇸🇬 singaporeSoupSeafood

Nutrition (per serving)

350Calories

28 gProtein

14 gCarbs

10 gFat

3 gSugar

1400 mgSalt

Ingredients

500 g Fresh Ikan Kembung (Indian mackerel) fillets
1 liter Fish stock
500 ml Water
3 Ginger slices
4 Garlic cloves, minced
2 Spring onions, chopped
1 Red chili, sliced
2 tbsp Fish sauce
1 tbsp Lime juice
1 tbsp Fresh coriander, chopped
to taste Salt

Method

In a large pot, combine the fish stock, water, sliced ginger, and minced garlic; bring to a gentle boil over medium heat for 5 minutes to infuse the aromatics.
Add the fish fillets to the pot, reduce the heat to low, and simmer gently for 8 minutes, ensuring the fish cooks evenly without breaking apart.
Stir in the fish sauce, lime juice, and sliced red chili, letting the flavors meld for 2 minutes while the soup remains at a gentle simmer.
Season with salt to taste, then remove the pot from heat and strain the soup through a fine sieve to remove solids, yielding a clear broth.
Garnish the soup with chopped spring onions, fresh coriander, and a squeeze of lime for brightness.
Serve hot in individual bowls, accompanied by a side of steamed rice or a slice of toasted bread for a hearty breakfast.