Bihun Sup with Fish Fillet
Makan Tengah Hari • Malaysia
How to Make Bihun Sup with Fish Fillet (Traditional & Healthy Version)
Bihun Sup with Fish Fillet is a beloved Malaysian lunch dish that brings together the lightness of rice vermicelli (bihun), a fragrant herbal broth, and tender fish fillet. This meal is a staple in Malaysian households, prized for its comforting, nourishing qualities and subtle yet complex flavors. The dish is often served during family gatherings or festive occasions, reflecting Malaysia’s multicultural culinary heritage. It incorporates local ingredients such as lemongrass (serai), pandan leaves, and a medley of fresh herbs, creating a bowl that is both aromatic and wholesome. What sets Bihun Sup with Fish Fillet apart is its versatility and the way it celebrates Malaysia's rich natural produce. The clear sup (broth) is typically infused with ginger, garlic, and a hint of white pepper, making it light and easy on the palate. Paired with quick-cooking fish fillet, this dish is nutritious and naturally low in saturated fat. Whether enjoyed as a main meal or a hearty midday pick-me-up, Bihun Sup with Fish Fillet is a satisfying choice that fits well into a health-conscious lifestyle.
Bahan-bahan(untuk 1 large bowl per person (approx. 400g with broth, bihun, and fish fillet))
- 100g Rice vermicelli (bihun)
- 200g Fish fillet (use local white fish like ikan tenggiri or ikan merah)
- 1 stalk Serai (lemongrass, bruised)
- 1 leaf Pandan leaf (tied into a knot)
- 3 cloves Garlic (minced)
- 2cm Ginger (sliced)
- 1 small Carrot (julienned) - pilihan
- 2 tbsp Daun sup (Malaysian Chinese celery, chopped)
- 2 stalks Spring onion (sliced)
- 1/2 tsp White pepper powder
- 750ml Low-sodium vegetable stock
- 1 tbsp Light soy sauce (use gluten-free for gluten-free diets)
- 1 tsp Cooking oil (preferably canola or sunflower oil)
- to taste Salt
Arahan
- 1
Soak bihun (rice vermicelli) in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak to prevent the bihun from becoming mushy.
- 2
Heat oil in a pot. Sauté minced garlic and sliced ginger until fragrant.
2 minutes
Use low heat to avoid burning the aromatics.
- 3
Add bruised serai (lemongrass) and pandan leaf. Stir for 1 minute to release aroma.
1 minute
Bruising the lemongrass helps to infuse more flavor into the broth.
- 4
Pour in vegetable stock and bring to a gentle boil. Add carrot if using. Simmer for 10 minutes.
10 minutes
Keep the heat medium-low to retain the clarity of the sup.
Kenapa hidangan ini sihat
Bihun Sup with Fish Fillet is a healthy lunch option due to its high protein, low saturated fat profile, and minimal use of oil. The use of bihun (rice vermicelli) as the carbohydrate base keeps the dish light, while the abundance of fresh herbs and lean fish ensures you get plenty of nutrients without excess calories. Its clear broth and absence of heavy santan or deep-frying make it ideal for calorie-conscious eaters.
This Bihun Sup with Fish Fillet recipe is a nutrient-dense meal, rich in lean protein from fresh fish fillet and packed with vitamins from herbs and vegetables like carrot, spring onion, and daun sup. Fish provides essential omega-3 fatty acids, supporting heart and brain health, while the clear broth is low in fat and calories. The inclusion of local aromatics like lemongrass and pandan offers antioxidants and anti-inflammatory benefits, making this dish both healing and hydrating.
Petua
- 💡Tip 1: Always use fresh fish fillet for the cleanest flavor and best texture.
- 💡Tip 2: Bruise the lemongrass well to maximize its aromatic release into the sup.
- 💡Tip 3: Prepare garnish just before serving for vibrant color and freshness.
Penyimpanan & hidangan
Store leftover broth and fish in an airtight container in the refrigerator for up to 2 days. Keep bihun and garnishes separate to prevent sogginess. Reheat broth gently before serving and assemble fresh.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 280.0 kcal |
