Fish / Local Delights

Batang Fish Soup

June 20, 2017


  • 500g Thick bee hoon
  • 100g Ikan bilis, washed
  • 5 Slices ginger
  • 1 litre water
  • ½ Teaspoon of salt
  • 1 Tablespoon of sesame oil
  • 1 Teaspoon of  light soya sauce
  • 500g Batang fillet, thinly sliced
  • 2 tomatoes, thinly sliced
  • 1 dried seaweed, shredded
  • 1 sprig coriander, chopped


  1. Bring a pot of water to boil. Cook the bee hoon for 5 minutes. Drain and divide equally into four bowls. Fry the ikan bilis with the ginger slices until brown.
  2. Fill the pot with 1 litre of water. Add the fried ikan bilis and ginger and cook for 30min over medium heat. Remove the ikan
  3. bilis and continue boiling.
  4. Add the salt, sesame oil and soya sauce.
  5. Add the batang fillets and cook until they turn white.
  6. Divide the fish slices and tomatoes equally into the four bowls of noodles.
  7. Pour the soup over noodles and top with seaweed and coriander.

Recipe from herworld.