- In a large pot, bring 2L of water to a boil and add in all ingredients for fish stock. Boil on medium heat for 20 minutes. Then, drain and reserve the clear stock.
- Marinate the fish for 20 minutes. Then, bring a pot of water to boil and blanch the marinated fish until fully cooked. Drain and set aside.
- Place the clear stock in a pot and add in tomatoes, Kimball Oyster Sauce, salt and pepper. Bring to a boil and add in cooked fish slices.
- Lastly, place cooked Kimball Spaghetti in a bowl and spoon over the soup. Garnish with coriander and serve hot.