Discover the top 5 best halal Fish Soup in Singapore

Fish soup is known for its rich broth and fresh ingredients. The soup base is typically made by simmering fish bones and heads with various herbs and spices, such as ginger, garlic, and shallots. This slow-cooking process extracts the essence of the fish, resulting in a fragrant and savoury broth. The broth is usually clear but can sometimes be slightly milky or tomato-based, depending on the variation of fish soup.

The fish used in Singaporean fish soup can vary, but some common options include batang (Spanish mackerel), tioman (golden snapper), red grouper, or pomfret. These fish are prized for their firm and tender flesh, which adds a delightful texture to the soup. The fish is typically sliced into bite-sized pieces and cooked briefly in the simmering broth to preserve its freshness and delicate flavour.