A lower-calorie way to make Sliced fish soup
Sliced fish soup with clear ginger broth, tofu and leafy greens
Pearly white fish slices, tofu, tomato and greens cook in a clear ginger broth for a light complete bowl of about 365 kcal.
Unlike fish soup bee hoon, this version keeps the focus on clear broth and generous fish without noodles. Equal slices receive only a brief cornflour and rice-wine marinade, which protects their surface without thickening the pot. Tomato and preserved mustard provide restrained acidity, while fish enters at the final bare simmer so it does not fragment.
What changes—and what stays
From with fried fish, salty preserved vegetables and rice on the side often 500–700 kcal to 365 calories
Use fresh fish slices, a clear reduced-salt stock and a small measured serving of rice rather than fried fish or a large noodle portion. Ginger, spring onion, tomato, white pepper and a restrained amount of rinsed preserved mustard sharpen the clean fish stock without hiding it.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use fresh fish slices, a clear reduced-salt stock and a small measured serving of rice rather than fried fish or a large noodle portion | Ginger, spring onion, tomato, white pepper and a restrained amount of rinsed preserved mustard sharpen the clean fish stock without hiding it. |
How the flavor stays
Ginger, spring onion, tomato, white pepper and a restrained amount of rinsed preserved mustard sharpen the clean fish stock without hiding it.
A cost rule that survives inflation
Frozen pollock or barramundi works reliably, while tofu, cabbage and tomatoes stretch one kilogram of fish into six protein-rich bowls.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1.05 kgfirm white fish fillets
- 330 gdry brown rice
- 600 gChinese cabbage
- 450 gtomatoes
- 400 gsilken tofu
- 2.5 lreduced-salt fish stock
- 70 gginger
- 80 gpreserved mustard greens
- 20 gcornflour
- 25 gspring onions
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Slice and lightly velvet fish
Check every fillet for bones, slice across the grain to one thickness and coat lightly with cornflour, rice wine and white pepper.
Look for: The chilled slices are equal, dry-edged and lightly tacky rather than buried under an opaque batter.
Step 2 · follow the visible cue
Build a clear ginger broth
Simmer ginger, tomato and cabbage stems in stock, rinse the preserved mustard well and add only enough for a gentle savoury tang.
Look for: The broth stays translucent with visible vegetables and tastes balanced, not briny or aggressively sour.
Step 3 · follow the visible cue
Poach below a rolling boil
Spread fish slices through barely moving broth in one layer and leave them undisturbed until the edges turn opaque.
Look for: Each slice remains whole and pearly, separates into moist flakes and releases no thick starch cloud.
Step 4 · follow the visible cue
Finish with tender greens
Add tofu and cabbage leaves only until hot, adjust with pepper and spring onion and serve beside a measured brown-rice portion.
Look for: Tofu cubes are intact, greens remain bright and every bowl has clear broth with evenly divided fish.
Calories at the same serving size
164 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
This soup is best freshly poached. Refrigerate broth without fish for three days; cooked fish soup may be chilled for one day and reheated once very gently.
This soup is best freshly poached. Refrigerate broth without fish for three days; cooked fish soup may be chilled for one day and reheated once very gently.
Frequently asked questions
Why did the broth turn cloudy?
The fish was heavily coated or boiled hard. Shake away excess cornflour and keep the liquid below a rolling boil.
Which cut of fish is suitable?
Use a firm boneless fillet such as barramundi, grouper, cod or pollock and cut every slice to the same thickness.
- firm white fish fillets1.05 kg
- dry brown rice330 g
- Chinese cabbage600 g
- tomatoes450 g
CaloNote · mobile analysis example
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This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
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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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