A lower-calorie way to make Fish soup bee hoon
Fish soup bee hoon with barramundi, tomatoes and naturally rich broth
Rice vermicelli, sliced barramundi, tomato and choy sum sit in a fish-bone broth enriched without cream for about 445 kcal per bowl.
Fish soup bee hoon gets body from collagen and careful extraction, not necessarily a large pour of evaporated milk. Fish frames are roasted until aromatic, simmered gently with ginger and strained. Bee hoon is cooked separately so starch does not cloud the stock, while equal barramundi slices poach only after the broth drops below a rolling boil.
What changes—and what stays
From with fried fish, evaporated milk and a large noodle portion often 600–800 kcal to 445 calories
Roast fish frames for natural body, keep the bee hoon cooking water separate and use fresh sliced fish instead of battered fried fish. Roasted fish bones, ginger, garlic, tomato and white pepper create a rounded hawker-style broth, while a final splash of rice wine adds aroma.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Roast fish frames for natural body, keep the bee hoon cooking water separate and use fresh sliced fish instead of battered fried fish | Roasted fish bones, ginger, garlic, tomato and white pepper create a rounded hawker-style broth, while a final splash of rice wine adds aroma. |
How the flavor stays
Roasted fish bones, ginger, garlic, tomato and white pepper create a rounded hawker-style broth, while a final splash of rice wine adds aroma.
A cost rule that survives inflation
Fish frames are inexpensive or free from a fishmonger, and frozen barramundi portions plus tomatoes and greens make six dependable bowls.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1 kgbarramundi or firm white fish fillets
- 1.2 kgfish frames
- 420 gbrown rice vermicelli
- 700 gchoy sum
- 500 gtomatoes
- 250 gsilken tofu
- 60 gginger
- 25 ggarlic
- 25 mlrice wine
- 4 gwhite pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Roast the fish frames
Rinse and dry the frames, roast on a lined tray until lightly golden and fragrant but not deeply scorched.
Look for: The bones have amber edges and a clean roasted aroma, with no black bitter patches or pools of oil.
Step 2 · follow the visible cue
Extract and strain the broth
Simmer frames with ginger and garlic at a quiet bubble, skim the surface and strain through a fine sieve without pressing debris.
Look for: The broth is lightly opaque from gelatin, smells clean and contains no scales, bones or gritty sediment.
Step 3 · follow the visible cue
Cook bee hoon separately
Soak and boil vermicelli just until flexible, drain thoroughly and divide among warm bowls with tomato, tofu and blanched greens.
Look for: Noodles are tender but distinct, with no hard centre and no cloudy cooking water entering the serving broth.
Step 4 · follow the visible cue
Poach equal fish slices
Cut fish across the grain, lower slices into barely simmering broth and cook only until opaque before ladling over each noodle bowl.
Look for: Fish flakes under gentle pressure but remains intact, and the hot broth stays clean without a foamy hard boil.
Calories at the same serving size
200 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Keep strained broth refrigerated for three days and raw fish for one day. Cook fish and noodles fresh; reheat broth to a full simmer before lowering it to poach.
Keep strained broth refrigerated for three days and raw fish for one day. Cook fish and noodles fresh; reheat broth to a full simmer before lowering it to poach.
Frequently asked questions
Why is the broth thin?
The frames may have simmered too briefly or too hard. Use collagen-rich heads and frames and maintain a steady gentle simmer before straining.
May I add evaporated milk?
A small measured splash is optional, but first taste the natural fish broth; too much can cover the ginger and tomato.
- barramundi or firm white fish fillets1 kg
- fish frames1.2 kg
- brown rice vermicelli420 g
- choy sum700 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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