Clear fish soup is one of the most versatile dishes in the Singapore home kitchen. Made with grouper slices — firm, white-fleshed, mild, and reliably low in mercury — it suits every member of the family from a ten-month-old who has already tried fish to grandparents who prefer a lighter meal. The broth is clean and golden, the fish stays firm without drying out, and the silken tofu and tomato soften into the soup to create a bowl that is both nourishing and easy to eat.
Red grouper and black grouper both work here. Red grouper has a slightly sweeter flavour; black grouper is firmer and holds its shape a little better in soup. Either will produce an excellent bowl. The key step is not to overcook the fish — grouper slices need three to four minutes in a simmering broth and no more. Remove from heat the moment the flesh is just opaque.
Ingredients (serves 3 to 4 with steamed rice)
- 350g grouper fillet, cut into 1cm slices across the grain
- 900ml fish broth
- 300ml water
- 1 block soft silken tofu (approximately 300g), cut into 2cm cubes
- 2 medium tomatoes, cut into wedges
- 5 slices fresh ginger, cut into fine matchsticks
- 2 cloves garlic, lightly bruised
- 1 teaspoon light soy sauce
- Half a teaspoon salt
- White pepper, to taste
- A few drops of sesame oil
- Spring onion and coriander, to serve
Method
- Combine the fish broth, water, ginger matchsticks, and bruised garlic in a medium pot. Bring to a gentle boil over medium heat and simmer for 5 minutes to let the ginger and garlic flavour the broth.
- Add the tomato wedges and cook for 3 minutes until just beginning to soften.
- Add the tofu cubes gently — silken tofu breaks easily, so lower them in with a spoon rather than dropping them. Cook for 2 minutes.
- Add the grouper slices, separating any that are sticking together. They should be submerged in the broth.
- Cook for 3 to 4 minutes until the fish is just cooked through — the flesh will turn from translucent to white and will feel firm when pressed gently. Do not boil the soup hard at this stage; a gentle simmer is sufficient and preserves the texture of the fish.
- Season with soy sauce, salt, and white pepper. Taste and adjust.
- Add a few drops of sesame oil. Remove the garlic cloves.
- Serve immediately in individual bowls, topped with spring onion and coriander, alongside steamed white rice.
Serving and Storage Notes
For toddlers 10 to 18 months, serve a portion of broth, fish, and tofu without the soy sauce seasoning, using the fish broth alone for flavour. The grouper can be broken into small soft pieces and the tofu mashed lightly. Serve with soft rice or stir into congee.
Leftover soup keeps well in the refrigerator for up to 24 hours. Do not add the fish if you know you are cooking ahead; instead, bring the broth, tofu, and tomato base to a simmer and add fresh grouper slices to order when reheating. The broth base can be frozen for up to two months; freeze before adding tofu or fish.
Variations: snapper slices, seabass, or threadfin work equally well in this recipe. For a more substantial meal, add glass noodles (mung bean vermicelli) softened in water to the pot in the last two minutes of cooking.