Seafood soup or fish soup is a very popular Singaporean choice for lunch. 4 on the menu. Singapore Cooks Quick, comforting fish soup ... Ms Wong Wai Yen's sliced fish bee hoon soup can be made with snakehead or red garoupa, among other fish. Singapore imports about 1,200 tons of snakehead fish a year, according to the Agrifood and Veterinary Authority, primarily from Malaysia, Indonesia, Thailand and Cambodia. The fish slices here featured quality fish, and not the cheap snakehead, and that made the fish soup well worth its value. Other noteworthy dishes to share include prawn paste chicken and deep fried pork ribs. +65 6473 6686. U.S. fans of snakehead soup and other delicacies, however, may still legally obtain killed, frozen snakeheads, which are available in many of the Asian markets that once sold them live. The fish meat is tight and firm and is filleted and sliced for stir-fries. The oils and fats in the fish are extracted and the furious boil mixes the oil and water together to form a creamy emulsion. First Street Teochew Fish Soup 1014 Upper Serangoon Rd Opening hours: 8am to 3pm, daily. The traditional way to make fish head bee hoon is to deep fry the fish bones and then cook it in a rolling boil for hours. To eat both fresh and fried fish, go for the bittergourd double fish thick bee hoon ($5) or No. The fish yee mee soup is also yummy! However, as far as fish head bee hoon soup goes, this place is as authentic as it gets. Flavourful and juicy, you can enjoy the full sweetness of the fish – the freshness and tenderness here were superior to Piao Ji’s. Rolling boil. Snakehead Fish for health benefits are phenomenal, this is because the protein content of the fish is one of the highest compared to various other fish meat. https://rb-twinkie.com/2019/04/13/recipe-post-snakehead-fish-soup The rich texture and colour of its milky white broth is achieved through the painstaking process of boiling the snakehead fish and bones over high heat for many hours. The fresh fish is well seasoned and quite chunky. The soup comes with spinach or bitter gourd and completes a healthy meal! Han Kee was not too stingy with the fish as well. ST PHOTOS: TIMOTHY DAVID. Alumni Medical Centre. Snakehead is valued for its sweet, firm flesh that is relatively free of little bones. Add special minced meatball makes the soup more flavourful! The slice red grouper fish are really fresh and thick! Dory fish is used for the fried version and wild toman or snakehead for the fresh fish slices. 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