Singapore Seafood Soup, a vibrant and flavourful culinary delight, is more than just a meal; it's an experience. This iconic dish, bursting with the fresh sweetness of seafood and a rich, aromatic broth, perfectly embodies the dynamic spirit of Singaporean cuisine. Imagine a comforting bowl brimming with succulent prawns, tender fish fillets, and plump mussels, all swimming in a complex broth infused with ginger, garlic, and a hint of sweetness. The unique blend of spices creates a harmonious symphony of tastes, making it a truly unforgettable culinary journey.
This recipe offers a simplified yet authentic approach to recreating this beloved dish in your own kitchen. We'll guide you through each step, ensuring you achieve a restaurant-quality Singapore Seafood Soup that will impress your family and friends. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step process!
Tools Needed
- Pot
- Muslim bag
- Bowl
Ingredients
- Eels (or Ovis): 0.5 kg
- Chicken legs: 1.5 kg
- Dried sole fish (deep-fried): 7 pieces
- Fish bones (deep-fried): some
- Garlic: 20-25 pieces
- Scallops: 20-25 pieces
- Prawn stock
- Ginger: 2 pieces, smashed
- Rock sugar: 3 pieces
- Eel stock cubes: 3 pieces
- White pepper: 1 tablespoon
- Minced meat: 1.2 kg
- Fish paste: 0.5 kg
- Soy sauce: 2 tbsp
- Sesame seed oil: 1 tbsp
- Pepper
- Salt: 1 tsp
- Fler fish seasoning: 5 tsp
- Grouper meat (deep-fried)
- Fish liver
- Fish roe
- Prawns
- Cabbage or other vegetables
- Tomatoes: 1
- Egg tofu: 2 pieces
- Water
Step-by-Step Instructions
Step 1. Prepare the Rich Seafood Broth
- Combine eels, chicken, dried sole fish, fish bones, garlic (in a muslim bag), scallops (in a muslim bag), prawn stock, ginger, rock sugar, eel stock cubes, and white pepper. Add water and boil for 1-1.5 hours.
Step 2. Prepare and Add Seafood & Vegetables
- Mix minced meat, fish paste, soy sauce, sesame seed oil, pepper, salt, and fler fish seasoning. Refrigerate before adding to the soup.
- Transfer some soup to a smaller pot. Add ginger, cabbage, tomatoes, and egg tofu. Bring to a boil.
- Add the deep-fried grouper meat, fish liver, fish roe, scallops, and prawns to the boiling soup. Cook until seafood is done.
Step 3. Infuse Flavor & Adjust Seasoning
- Lightly fry garlic for added fragrance.
- Taste and adjust the stock with salt if needed.
Step 4. Serve
- Serve hot!
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Don't overcook the seafood; cook until just done.
- Lightly fry the garlic to avoid burning; it will continue to brown due to residual heat.
- Use low-sodium soy sauce to control saltiness and adjust accordingly.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200gg
- Carbs: 20-30gg
- Protein: 200-250gg
FAQs
1. Can I substitute the seafood?
Absolutely! Feel free to swap prawns for other shellfish like scallops or clams, or use different types of fish like cod or snapper. Adjust cooking times as needed depending on the seafood used.
2. What if I don't have all the spices?
Don't worry! While the full spice blend is best, you can still make a delicious soup with just ginger, garlic, and white pepper. The key is the balance of sweet and savory flavors.
3. How can I thicken the soup?
If you prefer a thicker broth, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking. Stir it in constantly until the desired thickness is achieved.
This Singapore Style Seafood Soup recipe is a testament to the simplicity and deliciousness of authentic Asian cuisine. With its vibrant flavors and ease of preparation, it’s sure to become a new family favorite. Enjoy the heartwarming comfort and satisfying taste of this incredible soup!