| Prep: 15 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 5g | 1g | 45g |
| sugars | fibre | protein | salt |
| 3g | 4g | 32g | 1.5g |
Why I Love Singaporean Fish Bee Tai Mak Soup
When I first discovered the Fish Bee Tai Mak Soup, I was immediately taken by its astonishing blend of flavors. Known for its rich, comforting broth and delightful texture provided by the unique Bee Tai Mak noodles, this traditional Singaporean dish holds a special place in my heart (and my kitchen). While my culinary roots are firmly planted in Caribbean and Spanish cuisine, I’m always excited to explore flavors from around the world and incorporate them into my own recipes.
The Captivating Fusion of Flavors in Fish Bee Tai Mak Soup
Although it’s intriguing to venture outside of my usual Spanish and Caribbean specialties, I do seek some familiar touchstones amid these culinary journeys. In Fish Bee Tai Mak Soup, it’s the rich, hearty broth – a universal culinary language, I see the parallel with the deep, robust broths that characterize many traditional Cuban and Spanish dishes. The dark, invigorating notes from black peppercorns and bay leaves marry perfectly with the earthy undertones of celery and onion, creating a flavourful soup that both comforts and invigorates.
The choice of fish in this dish often rests on white fish – light, delicate, and almost a blank canvas, just waiting to absorb the flavors of the surrounding ingredients (Great British Chefs provides some excellent advice for selecting fish).
Rethinking Noodles and Tapas
Incorporating Bee Tai Mak noodles into this recipe adds an extra layer of intrigue and elevates this soup beyond the predictable. Similar to how I’ve incorporated Cuban elements into traditional Spanish tapas at home, these customary Singaporean noodles remind me that even traditional recipes can be interpreted through a fresh, creative lens.
This recipe for Fish Bee Tai Mak Soup combines the comforts of home with the exciting unknown. It bridges my love for traditional Cuban and Spanish cuisine with an openness to explore global flavors. Whether garnished with fresh cilantro or a smattering of red chili slices (Bon Appétit has a similar recipe I love), the final result is not just a bowl of soup, but an international culinary journey.
What You’ll Need
- 2 Bay leaves
- 1 tablespoon of Black peppercorns
- 2 stalks Celery, diced
- 1 large White onion, diced
- 10 cups Water
- 1 lb Fish bones (any white fish)
- 1 lb Bee Tai Mak noodles
- 1 lb White fish fillet (any white fish), sliced
- 1 cup Chinese Spinach, chopped
- 2 Carrots, sliced
- 3 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- Salt and pepper to taste
- 6 Green onions, diced
- 6 cloves of Garlic, minced
- Optional: fresh cilantro and red chili slices for garnishing
Method
Step One
First, place the bay leaves, black peppercorns, diced celery, diced white onion, and water in a large pot. Bring it to a boil over high heat.
Step Two
Once the water is boiling, add the fish bones to the pot. Reduce the heat to low and allow the broth to simmer for about 1 to 2 hours. This will allow the flavors to fully develop.
Step Three
After the broth has simmered, strain it to remove the solids. Discard the solids and return the liquid to the pot.
Step Four
Add the Bee Tai Mak noodles, white fish fillet, chopped Chinese spinach, sliced carrots, fish sauce, soy sauce, and sesame oil to the pot. Keep the heat on low and let the ingredients cook for about 10 to 15 minutes, or until the noodles are tender and the fish is cooked through.
Step Five
Season the soup with salt and pepper to taste. Add in the diced green onions and minced garlic and let everything simmer for another few minutes.
Step Six
Once everything is cooked to your desired doneness, ladle the soup into individual bowls. If you like, garnish each serving with fresh cilantro and red chili slices for an added kick.
Serve the Fish Bee Tai Mak Soup hot and enjoy your delicious, homemade meal!
