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Thursday 22 October 2026

Last cooked 09:00


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Batan Blockade Soup

Based on:

TypeSoup

Serves4 people

DateOctober 22, 2026

A spicy fish soup with eggs and carrots as Batan Islands blocking the strait.

A sharp, tangy Filipino fish soup with sweet potato, where halved eggs and carrots line up as the Batan Islands in the sea. The 'islands' block the passage in the soup, referencing the strategic location and tensions in the South China Sea.

Ingredients

  • 600 g firm white fish fillet (e.g., cod or pollock)
  • 2 liters fish stock
  • 2 large sweet potatoes
  • 4 medium carrots
  • 4 eggs
  • 1 red onion
  • 2 cloves garlic
  • 1 red chili pepper
  • 1 lime
  • 2 tbsp fish sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sunflower oil
  • salt to taste
  • fresh coriander, for garnish

Method

  1. Boil the eggs for 8 minutes, peel and halve them.
  2. Peel the sweet potatoes and cut into 2 cm cubes.
  3. Slice the carrots into long diagonal pieces about 6 cm, to resemble islands.
  4. Finely chop the onion, garlic, and red chili.
  5. Heat oil in a soup pot, sauté onion, garlic, and chili for 3 minutes.
  6. Add sweet potato cubes and fry for 2 minutes.
  7. Pour in the fish stock, bring to a boil, and simmer for 10 minutes.
  8. Add the carrots and cook for another 5 minutes.
  9. Cut the fish into large pieces, add to the soup, and gently cook for 4 minutes.
  10. Season with fish sauce, rice vinegar, lime juice, and salt.
  11. Ladle the soup into bowls. Arrange a row of halved eggs and carrot pieces diagonally as an island chain in each bowl.
  12. Garnish with fresh coriander.

Serving notes

  • Serve with lime wedges for extra tang.
  • Let guests move the 'islands' to 'break the blockade'.
  • Great with crusty bread.