Clear Fish Soup

From the fish fillet dishes that I have been cooking recently, I had some fish bones that I needed to find a way to clear. So I decided with a little recommendation from my dad whom is pretty good in chinese cooking, to boil Clear Fish Soup using the bones for dinner. The soup turns out well accepted by my family, so the recipe as following:


  • 400 gm of fish bones
  • 200 gm fish fillet – sliced into 1 inch thickness
  • 1 carrot – cut into bite-size wedges
  • 3 tomatoes – cut into fours and seeds removed
  • 3 inch of ginger – skin peeled and sliced
  • 10 nos of red dates
  • 1 tablespoon of Goji
  • 4 bowls of water (approx 2 litre)
  • Salt to taste
  • Pepper
  • Spring Onions for garnish


  1. In a bowl, marinate the fish fillet with salt and pepper. Cover it with cling wrap and set aside in the refrigerator
  2. In a medium size stock pot, add fish bones, water, carrot, tomatoes, ginger, red dates and Goji. Bring to boil. Reduce the fire to low
  3. Boil the soup on low fire for 45 minutes. Add the salt to taste
  4. Increase the fire to high and bring the soup back to boiling stage
  5. Add in the fish fillet and cook for 5 minutes until the fish fillet is cook. Do not overcook the fish
  6. Dish up and garnish with spring onion. Serve hot




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