Infused with the fragrant and nutty notes of Chee Seng Sesame Oil, this soup is anything but one-dimensional. The delicate flavours of the fish blend harmoniously with the richness of the sesame oil, creating a symphony of taste that will leave you wanting more.

Prep Time: 10 mins | Cook Time: 10 mins

INGREDIENTS

Fish Soup

• 5 tbsp Chee Seng sesame oil

• 4 thinly sliced ginger

• 6 fresh shiitake mushrooms

• 10 dried red chilies

• 1 cup soybean sprouts

• 4 cups chicken stock

• 1 cup napa cabbage (cut into 1-inch pcs)

• 1 cup firm tofu (sliced into 1/2-inch thick)

• 1 cup seabass fillet

Garnish

• Coriander

STEPS

1. Add Chee Seng sesame oil in a pot to stir fry ginger and mushrooms for 1 min until lightly browned.

2. Stir in the dried chilies, Add bean sprouts and stir for 30s.

3. Add the chicken stock, napa cabbage and sliced tofu. Bring to a boil.

4. Once it boils, keep the heat on and place each piece of fish on the surface of the soup.

5. Cover the lid of the pot to cook the fish.

6. Bring the soup to boil, and it’s done.

7. Serve with coriander as garnish