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Sliced Fish Soup with Beehoon

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Total time: 20 minutes

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Serves 4

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12 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


80g - Sliced Toman Fish

500g - Brown rice beehoon

100g - Tomatoes, cut into wedges

10g - Ginger, sliced

1 teaspoon (5g) - Fish sauce

1 tablespoon (15g) - Corn oil

1L, 1.5 cups - Hot water

100g - Fresh basil

200g - Any dark green leafy   vegetable, sliced

380g - Lentils


Stove, Measuring Cup, Weighing Scale, Chopping board, Knives, Pot, Sauté Pan, Bowls, Spatula, Metal Spoon


1. Bring 1L of water to boil in a pot, and place the brown rice beehoon in a stainless steel sieve. Hold it above the sink and pour all the boiling water evenly over the beehoon.

2. Place the beehoon in a bowl and cover using a damp wet cloth.

3. Heat the corn oil in a sauté pan and stir-fry the sliced ginger until fragrant. Add in and pan-fry the sliced fishes.

4. Bring another 1.5 cups of water to a boil, then add in fish sauce.

5. In this pot, add in the basil, dark green leafy vegetables, lentils and tomato wedges, and let them cook for about 5 minutes.

6. Gently add the fish slices to the soup and allow to cook for a further 1-2 minutes.

7. Portion the beehoon into individual servings in a bowl and add the fish soup to it.

8. Serve the dish hot.


1 serving = about 347.5g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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