How to Make Rice Noodle Soup with Fish (Traditional & Healthy Version)
Rice Noodle Soup with Fish, known locally as 'Mee Sup Ikan', is a beloved Malaysian dish that beautifully showcases the multicultural tapestry of Malaysia's cuisine. This comforting soup combines delicate rice noodles ('mee hoon') with tender fish fillets in a clear, aromatic broth infused with local herbs like pandan, lemongrass ('serai'), and spring onion. It's commonly enjoyed in coastal regions, especially in Penang and Johor, where fresh seafood is abundant. The dish is a staple in lunchtime eateries and hawker stalls, representing Malaysia's love for light, nourishing meals that are both flavorful and balanced. The taste is subtle yet layered, with hints of ginger ('halia'), garlic, and the freshness of fish, highlighted by the zesty squeeze of limau nipis (lime) and a sprinkle of fragrant coriander. Rice Noodle Soup with Fish is a great choice for those seeking a healthy meal, as it is naturally low in fat and rich in proteins and minerals. With the flexibility to add vegetables like bok choy and carrots, this soup aligns perfectly with health-conscious lifestyles. Its clear, light broth makes it ideal for lunch, providing energy without heaviness, and its simple preparation makes it accessible for home cooks across Malaysia.
Ingredients
- 120g Rice noodles (mee hoon) (soaked in warm water)
- 200g Fresh fish fillets (tilapia or tenggiri) (boneless, cut into bite-sized pieces)
- 750ml Fish stock or water (homemade or low-sodium)
- 1 stalk Lemongrass (serai) (bruised)
- 1 leaf Pandan leaf (daun pandan) (tied into a knot)
- 3 slices Ginger (halia) (fresh)
- 2 cloves Garlic (smashed)
- 1 small Carrot (julienned)
- 1 cup Bok choy (chopped)
- 2 stalks Spring onion (sliced)
- 2 tbsp Coriander leaves (chopped)
- 1/2 Limau nipis (lime) (for serving)
- 1/2 tsp Salt (to taste)
- 1/4 tsp White pepper (to taste)
Step-by-step instructions
Step 1 · Soak rice noodles (mee hoon) in warm water for 5 minutes until soft...
Soak rice noodles (mee hoon) in warm water for 5 minutes until softened. Drain and set aside.
Step 2 · Heat fish stock or water in a pot
Heat fish stock or water in a pot. Add lemongrass, pandan leaf, ginger, and garlic. Simmer to infuse flavors.
Step 3 · Add carrot and bok choy to the broth
Add carrot and bok choy to the broth. Cook until vegetables are slightly tender.
Step 4 · Slide in the fish fillets
Slide in the fish fillets. Simmer gently until fish turns opaque and is cooked through.
Step 5 · Season soup with salt and white pepper
Season soup with salt and white pepper. Remove lemongrass, ginger, and pandan leaf.
Step 6 · Divide softened rice noodles between bowls
Divide softened rice noodles between bowls. Ladle hot soup and fish over noodles.
Step 7 · Garnish with spring onion
Garnish with spring onion, coriander leaves, and a squeeze of limau nipis.
Why this recipe is healthy
This Malaysian noodle soup is a healthy choice due to its clear broth, minimal oil, and abundance of fresh ingredients. It is naturally low in calories but filling, making it great for weight management. The use of fish as a protein source lowers saturated fat intake, and adding vegetables increases fiber, aiding digestion. The absence of 'belacan' (shrimp paste) and 'santan' makes it lighter, suitable for those on calorie-restricted diets.
A note on tradition
Rice Noodle Soup with Fish is popular in coastal Malaysian states such as Penang, Kedah, and Johor, reflecting the nation's access to fresh fish and rice. It is often served as a light lunch or breakfast, especially after festive periods when lighter meals are sought. The soup’s simplicity and reliance on local herbs and seafood showcase Malaysia’s culinary heritage and the influence of Chinese and Malay cooking traditions. No major festival is directly associated, but it is a common comfort food.