The taste of home comes in a comforting, brothy warm bowl of fish soup with plenty of ingredients. A recipe selected from Wet Market to Table: A Modern Approach to Fruit and Vegetables by chef and author Pamelia Chia, this aromatic fish soup is savoury to taste and comes with the fragrance and sourness of plums and tomatoes. Have it in a bountiful Chinese New Year feast, or just with rice, and it will still taste amazing.
The author shares, “The secret ingredient in this [fish] soup is dried sole fish bones, also known as ti poh. When deep-fried and infused into broths, the crispy fish bones impart a deep umami flavour that is truly transformative. The fish bones can be found at dried provision stalls in the wet market.”
(The stock needs to cook for 3 hours, so do plan ahead.)