Salted fish and vegetable soup

4 servings
40 min
40 min
Unique and tasty soup with a hint of saltiness.


Number of serving: 4
50g threadfin/kurau salted fish - soaked and rinsed before cutting into small pieces

1 small bunch bok choy/Chinese cabbage - sliced into big pieces (or any other green veggies)

3 tofu pok or white tofu - sliced into 2 or 3 pieces

2 potatoes - cut into medium size pieces

4 shallots - sliced thinly

5 garlic - crushed

1 tsp anchovy’s granules (optional)

Spring onions for garnishing

Pepper for taste

4 tbsp oil


  • In the heated oil, fry shallots till crispy. Remove and keep aside.

    Fry salted fish in the same oil. Remove and keep aside.

    Add garlic and potatoes.

    Stir and fry for a few minutes until both are lightly browned.

    Pour 1/2 liter of water and add granules.

    Stir and continue to simmer till potatoes are cooked.

    Put in bok choy and tofu.

    Simmer for another 1-2 mins.

    Stir and remove from heat.

    To serve, pour soup in a bowl.

    Top with fried salted fish and garnish with fried shallots and spring onions.


Salted Fish And Vegetable Soup, photo 1Salted Fish And Vegetable Soup, photo 2

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