How to make milky fish soup in 10mins without adding milk (ingredient list provided)

How to make milky fish soup in 10mins without adding milk? This method is a little bit more luxurious as in the end, we don't get to eat any fish, haha. Personally i find whole fish easier to achieve the milky broth, but probably i don't mind trying to use fish cutlets using the same method one day, but one thing for sure, fish cutlets doesn't have as much fish fat and therefore it should be less milky as compared to whole fish.
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How to Make Milky Fish Soup In 10 Minutes
Ingredients:
500g of Snapper fish
Few slices of old ginger
2 fresh coriander’s roots or fresh spring onion
1 tofu
1 tomato, cut into chunk
Some fried fu zhuk (fried bean curds)
1 liter of hot water
Seasoning:
Pinch of salt
Few drops of Ong Ky premium fish sauce
Few dashes of white pepper
Garnishing:
Fresh corianders
Fried garlic
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Himalayan Rock Salt
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**Cooking Ah Pa has affiliate partnerships and may earn commission on products purchased through affiliate links. These partnerships do not influence our editorial content.

[@dianakoh7536]

❤ah pa is very nice I love to watch his cooking .

[@CookingAhPa]

Thank u

[@katherinechua2149]

Thanks for sharing the secret of preparing milky fish soup.👍

[@CookingAhPa]

Welcome

[@newbiemama]

Thank you for sharing

[@MrOshida90]

Thank you for sharing this amazing recipe

[@CookingAhPa]

U r welcome

[@pikhoyee2858]

Would like to know is it must use snapper? Can I use salmon fish? Thanks ah pa.

[@CookingAhPa]

I never tried with salmon before, y dun u try and let me know the results?

[@MartinHentges]

So you don’t actually put the fish meat back into the soup? It’s basically only for flavor?

[@CookingAhPa]

Yes, the meat will have bones in it too, i wun put it back. But this is how many fish soup is done in china’s restaurants

[@lifespleasures3887]

will using fish head and fish bones and pan frying that be sufficient to achieve the milky soup or would having fish meat be necessary to achieve the milky consistency?

[@CookingAhPa]

Whole fish is still the best result, but bones and fishhead will give u nice soup too

[@annesaw4368]

so what do with fish after sieving out?

[@CookingAhPa]

Throw

[@annievimonchandr1897]

Thank you for sharing.🙏

[@charliechan8541]

Is there any other way to make it milky without sacrificing the fish meat? It's a waste of the meat. Or is this the only way to make milky fish soup?

[@CookingAhPa]

After fry the whole fish, add water to boil for 20mins instead of 5mins. U still can get milky soup and keep the fish, though it may not be as milly.

[@tastygum]

I use the fish head n bones that I don't use for my dishes. The soup turn out white also. Using the whole fidh the broth probably tastier. If want to use whole fish use the cheaper n bony fish

[@yvetteatienza8256]

Sorry, another question. How many normal-sized bowls of soup can one fish produce ? One fish - one bowl?

[@CookingAhPa]

Depends on the size of ur fish really, my fish is around 500grams, good for about 3 bowls of soups comfortably

[@yvetteatienza8256]

@@CookingAhPa thank you!

[@yvetteatienza8256]

Where to buy the fried beancurd skin? Is it sold fried already, or do i buy it, then fry it?

[@CookingAhPa]

Usually it’s ady fried

[@yvetteatienza8256]

@@CookingAhPa Sorry for another question. Is it sold in any NTUC dried foods section? Or is it at Yong tau fu stalls? If not, where can i buy it?

[@CookingAhPa]

Try NTUC

[@corenachew3051]

Super delicious

[@CookingAhPa]

Yes indeed, all natural goodness

[@elisenvlog4210]

that look very yummy

[@CookingAhPa]

Natural sweetness

[@ellylin8116]

Can I use halibut fish fillet?

[@CookingAhPa]

Can

[@brandonlasvegas]

😋😎

[@xmen430]

what happen to the fish meat

[@annievimonchandr1897]

What about the flesh of the fish. Put it in or throw away.

[@CookingAhPa]

Usually i throw

[@CookingAhPa]

If u want fish meat, just add extra fish slices

[@deanneshane3799]

what a waste of fish

[@inastasia4871]

When you stab the fish, i felt that in my heart 🥲