Sliced Fish Bee Hoon Soup with Sambal Belacan Sourdough Croutons

A comforting bowl of classic sliced fish bee hoon soup elevated with crispy, tangy sourdough croutons. Infused with the fiery flavours of sambal belacan, these croutons provide a delightful textural contrast and a spicy kick that perfectly complements the delicate and savory fish broth. A true Singaporean culinary delight!

Prep Time

20 minutes

Total Time

55 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

S$4.77

Season:

🌸 Spring•☀️ Summer•tropical•monsoon-comfort

Meal Type:

Lunch•Snack•Soup

Cuisine:

British

Main Ingredient:

Fish

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

500gFish Slices (Grouper, Batang, or Sea Bass)(Thinly sliced, boneless, skinless)

S$10.00

200gBee Hoon (Rice Vermicelli)(Soaked in warm water for 10 minutes, drained)

S$1.20

200gFish Bones (from fish above)(Optional, for a richer broth)

S$1.00

3slicesGinger(Thinly sliced)

S$0.20

3clovesGarlic(Minced)

S$0.15

2stalksSpring Onions(Chopped, for garnish)

S$0.40

100mlEvaporated Milk(Optional, for a richer broth)

S$0.40

2tablespoonsVegetable Oil(For cooking)

S$0.05

1.5litersChicken Broth(Low sodium)

S$1.50

500mlWater

1teaspoonSalt(Or to taste)

S$0.01

0.5teaspoonWhite Pepper(Or to taste)

S$0.05

4slicesSourdough Bread(Cut into 1cm cubes)

S$1.50

2tablespoonsSambal Belacan(Adjust to taste)

S$1.20

2tablespoonsGarlic Oil(Homemade or store-bought)

S$0.80

4wedgesLime Wedges(For serving)

S$0.60

Total Cost

S$19.06

S$4.77 per serving

The Method

1
First, prepare the fish broth. If using fish bones, heat 1 tablespoon of vegetable oil in the large soup pot over medium heat. Add the fish bones and sear for 3-4 minutes until slightly browned, releasing a savory aroma.
2
Add the ginger slices to the pot. Pour in the chicken broth and water. Bring to a boil, then reduce heat and simmer for at least 20 minutes. This allows the broth to develop a deeper, richer flavor. Skim off any impurities that rise to the surface.
3
While the broth simmers, prepare the sambal belacan sourdough croutons. Preheat the oven to 180°C (350°F). In a bowl, toss the sourdough bread cubes with the garlic oil and sambal belacan until evenly coated. The bread should be fragrant with the garlic and spicy sambal.
4
Spread the bread cubes in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Watch carefully to prevent burning. The croutons should have a satisfying crunch.
5
Strain the fish broth through a fine-mesh sieve into a clean pot, discarding the bones and ginger. Season the broth with salt and white pepper to taste. If desired, stir in the evaporated milk for added richness. Bring to a gentle simmer.
6
In a separate frying pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant and lightly golden. Be careful not to burn the garlic.
7
Gently add the fish slices to the simmering broth and cook for 2-3 minutes, or until just cooked through. Avoid overcooking, as the fish will become tough.
8
While the fish is cooking, blanch the soaked bee hoon in boiling water for 30 seconds to 1 minute, until softened. Drain well.
9
To assemble the soup, divide the bee hoon among serving bowls. Ladle the hot fish broth and fish slices over the bee hoon. Garnish with chopped spring onions and a generous handful of the sambal belacan sourdough croutons.
10
Serve immediately with lime wedges on the side. Squeeze lime juice into the soup for a touch of acidity.

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My Notes

Nutrition Information

Nutrition per serving (625g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a more intense sambal belacan flavour, use a high-quality, freshly made sambal belacan.

Adjust the amount of sambal belacan in the croutons to your preferred spice level.

If you don't have fish bones, you can use store-bought fish stock to enrich the broth, but the flavour won't be quite as authentic.

To prevent the fish from overcooking, you can poach it separately in the broth just before serving.

Other possible garnishes include fried shallots, coriander leaves, and Chinese celery.

Cooking Equipment

Oven

Stove

Large Soup Pot

Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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