Kway Chap Inspired Fish Soup with Sourdough You Tiao

A comforting and elevated take on the classic Kway Chap, this fish soup features tender braised fish slices simmered in a deeply fragrant herbal broth. Served with crispy sourdough 'you tiao' sticks for dipping, it's a delightful fusion of local flavors and artisanal bread.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

S$3.77

Season:

🌸 Spring•☀️ Summer•🍂 Autumn•monsoon-comfort

Meal Type:

Snack•Soup•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

500gFish Fillets(Firm white fish, such as threadfin (Ma Yao) or snapper, cut into 1-inch thick slices)

S$6.50

3tablespoonsLight Soy Sauce(For marinating the fish)

S$0.20

1tablespoonShaoxing Wine(For marinating the fish)

S$0.15

0.5teaspoonWhite Pepper(For marinating the fish)

S$0.05

1teaspoonSesame Oil(For marinating the fish)

S$0.10

6piecesDried Shiitake Mushrooms(Soaked in hot water for at least 30 minutes, then sliced)

S$1.50

2sheetsDried Beancurd Sheets (Tau Kee)(Lightly fried until golden, then cut into strips)

S$1.20

4clovesGarlic(Minced)

S$0.20

2inchGinger(Sliced)

S$0.30

2piecesStar Anise

S$0.15

1pieceCinnamon Stick(Approximately 3 inches long)

S$0.10

1teaspoonWhite Peppercorns(Lightly crushed)

S$0.10

2tablespoonsDark Soy Sauce(For color and flavor)

S$0.10

1tablespoonOyster Sauce(Optional, for umami)

S$0.15

1.5litersChicken Broth(Or fish broth)

S$1.00

500mlWater

to tasteSalt

to tasteSugar

500gSourdough Bread Dough(Prepared sourdough dough, or use a store-bought loaf)

S$1.75

for fryingVegetable Oil

S$0.50

2stalksSpring Onions(Sliced thinly, for garnish)

S$0.30

2tablespoonsFried Shallots(For garnish)

S$0.75

Total Cost

S$15.10

S$3.77 per serving

The Method

1
Marinate the Fish: In a bowl, gently toss the fish slices with light soy sauce, Shaoxing wine, white pepper, and sesame oil. Let it marinate for at least 15 minutes.
2
Prepare the Broth Base: In a large pot, heat a little vegetable oil over medium heat. Add the minced garlic and ginger slices and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
3
Add Aromatics: Add the star anise, cinnamon stick, and crushed white peppercorns to the pot. Cook for another minute until fragrant, releasing their aromatic oils into the garlic-ginger mixture.
4
Build the Flavor: Add the soaked and sliced shiitake mushrooms and lightly fried beancurd sheets (Tau Kee) to the pot. Stir-fry for a few minutes to allow the flavors to meld. The beancurd sheets will absorb the aromatic oils, imparting a rich flavor.
5
Simmer the Broth: Pour in the dark soy sauce, oyster sauce (if using), chicken broth, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 30 minutes, allowing the flavors to develop. This will create a rich, dark, fragrant broth reminiscent of Kway Chap.
6
Cook the Fish: Gently add the marinated fish slices to the simmering broth. Cook for about 5-7 minutes, or until the fish is cooked through and flaky. Avoid overcooking the fish to keep it tender.
7
Season to Taste: Season the soup with salt and sugar to taste. Adjust the seasoning as needed to achieve a balanced flavor profile. The soup should be savory, slightly sweet, and deeply aromatic.
8
Prepare Sourdough You Tiao: Preheat your oven to 200°C (400°F). Divide the sourdough dough into small portions. Roll each portion into a long, thin rope (about 1cm thick). Twist two ropes together to resemble a you tiao shape. Place on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
9
Alternatively, for deep-fried Sourdough You Tiao: Heat vegetable oil in a deep fryer or wok to 180°C (350°F). Cut the sourdough dough into the same long, thin ropes as above. Fry until golden brown and crispy, turning occasionally. Drain on paper towels.
10
Serve: Ladle the hot fish soup into bowls. Garnish with sliced spring onions and fried shallots. Serve immediately with the crispy sourdough 'you tiao' for dipping. Enjoy the comforting warmth and rich flavors!
11
Optional: Add chili padi for heat, served separately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer broth, use fish bones to make a fish stock instead of chicken broth.

Adjust the amount of dark soy sauce to achieve the desired color and depth of flavor in the broth.

If you don't have sourdough dough, you can use store-bought French bread, cut into sticks, and lightly toasted for dipping.

Soaking the dried shiitake mushrooms in warm (not boiling) water will help release more flavor without making them tough.

Don't overcrowd the pan when frying the Sourdough You Tiao to ensure they cook evenly and stay crispy.

Cooking Equipment

Large pot

Oven

Deep fryer or Wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer broth, use fish bones to make a fish stock instead of chicken broth.

Adjust the amount of dark soy sauce to achieve the desired color and depth of flavor in the broth.

If you don't have sourdough dough, you can use store-bought French bread, cut into sticks, and lightly toasted for dipping.

Soaking the dried shiitake mushrooms in warm (not boiling) water will help release more flavor without making them tough.

Don't overcrowd the pan when frying the Sourdough You Tiao to ensure they cook evenly and stay crispy.

Kway Chap Inspired Fish Soup with Sourdough You Tiao

Ingredients

The Method