It is unfortunate that some people only think of having fish soup when they're not feeling well. Its wholesome image has created the impression that it's bland and boring. 

While it doesn't excite one's senses as much as say, char kway teow or satay, when done well, fish soup can be very satisfying too! And you don't have to feel guilty after indulging in it. Most sliced fish soup are prepared with Spanish mackerel (known locally as "batang"), which is a great source of protein, vitamins A, B and D, minerals, and Omega-3 fatty acids. 

The stalls in this article are among the best in Singapore. But because they were all so good, with each having its own distinctive style, it was tough choosing a winner out of the five stalls.
 

Han Kee Fish Soup
Opening hours: Mon-Sat: 10am-3pm, closed on Sun & public holidays
Price: from $4.00
Rating: 4.5/5
Mention fish soup, and the name Han Kee inevitably comes to the minds of many fish soup aficionados! What makes them the king of fish soup? First, the mackerel here is supremely fresh and succulent. Firm but tender, they mackerel used here was cut thickly and uniformly. Although the starting price is at $4, higher than the other stalls in this roundup, the generous amount of fish made it reasonably priced.

Another winning factor for Han Kee was its robust stock. One sip and it's apparent that the stock was the result of hours of simmering fish bones to yield such sweet and full-bodied flavours. It's a nearly perfect fish soup, if not for the heavy use of ginger and pepper that threatened to overwhelm the delicate sweetness of the fish stock.


Rui Ji Fish Porridge
Opening hours: Mon-Fri: 7.30am-2pm, closed on Sat, Sun & public holidays
Price: from $3.00
Rating: 4.5/5
For purists who like their fish soup au naturel, Rui Ji's fish soup will be their top choice! The stock here was clear and light, but unexpectedly flavorful with the natural sweetness of fish. The fish slices were delightfully smooth and succulent, but carried a slight hint of fishiness. For just $3.00, you get about seven slices of generously-sliced mackerel, which is a real steal. The stall was also very generous with the lettuce, which added a lovely crunch and lots of fibre to this already very wholesome dish. During lunch hour, expect a minimum wait of 15 minutes, as this stall is extremely popular.


Ng Soon Kee Fish & Duck Porridge
Opening hours: Mon-Sat: 12pm-9pm
Price: from $3.00
Rating: 4/5
Of all the fish soup in this review, this one had the most oomph! Besides fish bone, there's also preserved Szechuan vegetable, salted mustard (kiam chye), ginger and tomato to give body to the soup. The result was a rich, appetising stock with an explosion of savoury, sweet, and tangy flavours.

Ng Soon Kee also uses the more premium horse mackerel, which has more delicate flesh compared to Spanish mackerel (batang). On its own, the soup was too salty to drink. But it's just right when accompanied by a bowl of rice, making it a nourishing and value-for-money meal.


Hong Qin Fish & Duck Porridge
Opening hours: 5.30am-2.30pm, closed on 1st & 15th of each lunar month
Price: from $3.00
Rating: 3.5/5
The best part of Hong Qin's fish soup is the stock! It's incredibly clear, and hence looked deceptively tasteless. But don't judge it by its appearance because the stock was delightfully flavourful. We could taste the delicate sweetness of the fish and hints of ginger in the soup. The sliced mackerel was fresh and firm but tender at the same time. There's no fishy smell at all. The only gripe we had was that there were too few fish slices.


Yi Jia Teochew Fish Porridge & Soup
Opening hours: Mon-Sat: 11am-4pm, closed on Sun & public holidays
Price: from $3.00
Rating: 3/5
While it's not at the top of the list, Yi Jia is still a reliable choice for good fish soup. Each bowl came with about seven slices of fresh and evenly cut mackerel. The stock was sufficiently tasty, due to the addition of dried plaice during the cooking process.

What's interesting here was the use of garland chrysanthemum leaves (tang oh) instead of the more commonly used lettuce. Its distinctive flavour gave it a unique edge to the overall taste, but some people might not like its pungency. If you like a wide choice of condiments, there's plenty to choose from. Besides the standard fresh red chilli and soy sauce, there's also minced garlic, pickled ginger, and bean paste (taucheo).