Here’s last night’s dinner 😋. I hadn’t had this in a while, so I went to a fish-soup stall for a warm bowl of sliced fish soup. The dish is usually made with milk, but I opted out because I don’t really like dairy in my fish soup. Surprisingly, many people prefer the milk version—something I still don’t understand.
Besides being dairy-free, this soup stands out because the cook quickly deep-fries the fish before adding it to the broth. Most fish soups simply boil the fish with the other ingredients, which often leaves a strong fishy smell and taste.
I don’t mind a soup with pronounced fish flavor, but this deep-fried version is definitely better in my opinion. The quick fry removes the strong fishy smell, leaving a cleaner, more pleasant taste.
The vegetables were cooked to perfection as well—crunchy and fresh 😋.
This humble bowl proved that a couple of simple tweaks—skipping the milk and giving the fish a quick fry—can completely reinvent a familiar classic. If you ever come across a stall serving fish soup this way, treat yourself to a bowl and taste the difference for yourself. Until the next spoonful of adventure, stay curious and keep eating happy!
